Go Back

Farro Cauliflower Salad

This farro cauliflower salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!
4.82 from 16 votes
Leave a Review »


  • 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


  • 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.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!