I was running into my local farm stand on the way home from the studios the other day and stopped to view a gorgeous purple cauliflower that was in front of me. I couldn't resist, so I bought two heads and decided to make something fun and colorful.
Serves: 8-10
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
For the Salad
4 cups farro, cooked
2 cups purple cauliflower, cut into small pieces
1 bunch of asparagus, super-thin, chopped
1 1/2 cups apricots, chopped
2 tablespoons olive oil
For the Dressing
6 tablespoons maple vinegar (If you don’t have maple vinegar use 3 tablespoons maple syrup and 3 tablespoons apple cider vinegar.)
1 tablespoon garlic, minced
4 tablespoons Dijon mustard
1/2 cup olive oil
salt and pepper
Directions
Heat oven to 400 degrees.
Line a sheet pan with parchment paper and place cauliflower and asparagus on the pan with olive oil and salt and pepper.
Roast for 15-20 minutes.
Place farro in a large pan with enough water to just cover. Bring to a boil over high heat and cook until the water is gone and the farro is cooked through and put into a large bowl.
Add the roasted vegetables and apricots on top.
Whisk together all dressing ingredients in a small bowl.
Taste for seasoning and add in more if necessary.
Toss the dressing into the salad and mix.
Serve chilled or at room temperature.
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