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Farro Cauliflower Salad

This farro cauliflower salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!
4.63 from 8 votes
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Ingredients

  • 1 head cauliflower, cut into florets
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups cooked farro
  • ½ cup pomegranate arils
  • cup chopped pistachios
  • 2 to 3 tablespoons chopped chives

dill vinaigrette

  • 3 tablespoons chopped fresh dill
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves finely minced or pressed
  • 1/2 cup extra virgin olive oil

Instructions 

  • Preheat the oven to 425 degrees F. Place the cauliflower florets on a baking sheet and drizzle with olive oil then sprinkle with salt and pepper. Roast for 20 to 25 minutes, tossing once, until golden.
  • Cook the farro while the cauliflower is roasting.
  • In a large bowl, combine the farro and cauliflower. Drizzle with some of the vinaigrette and toss. Sprinkle in the pistachios and pomegranate. Toss well, adding a bit more dressing. Taste the salad and if desired, add more dressing!
  • This salad is awesome served warm or cold, and leftovers are great too!

dill vinaigrette

  • Whisk together the dill, vinegar, lemon, honey, salt, pepper and garlic until combined. Continue to whisk while streaming in the olive oil until the dressing emulsifies.
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