Summer Squash & Basil Farro Salad with Lemon Vinaigrette.

Late summer zucchini farro salad coming in hot! I never want summer squash season to end. There, I said it. We are living for zucchini and summer squash over here and just enjoying it so much. Sure, in approximately thirty days I will be losing my mind over fall and winter squash, but that’s neither […]

The post Summer Squash & Basil Farro Salad with Lemon Vinaigrette. appeared first on How Sweet Eats.

Late summer zucchini farro salad coming in hot!

summer squash basil farro salad

I never want summer squash season to end. There, I said it.

We are living for zucchini and summer squash over here and just enjoying it so much. Sure, in approximately thirty days I will be losing my mind over fall and winter squash, but that’s neither here nor there.

For now, why not make one of my all-time favorite salads with zucchini?

summer squash and zucchini in a skillet

This bowl is super satisfying and a great summer meal to make when you want a make-ahead dish or just a filling weeknight dinner. There is so much flavor and texture, which I think we all know by now is a requirement for me. 

I made this, inspired by my slow roasted tomato farro salad, because it’s such a versatile dish. It works well as a main dish, as a side dish or even a potluck or BBQ dish. It’s delicious hot or cold. It’s customizable when it comes to herbs and dressing and even cheese. Leftovers are amazing!

There are just so many options.

tossing summer squash basil farro salad

And when I hinted on instagram that I may try a version of this dish with zucchini, you guys were allllll about it. Because grain bowls are the best.

Plus, it’s a great way to sneak in some vegetables. I find that I eat more veggies if they are tossed in a grain salad with delicious dressings and nuts. And obviously, cheese.

Could never live without cheese. Ever ever.

summer squash basil farro salad with lemon vinaigrette

I used the method from my melted zucchini baked ziti here – where the zucchini and summer squash almost become caramelized in a pan. They are soft and wonderful. But you could also grill zucchini or even roast it. 

And! You can use another grain, like quinoa or rice too. For the dressing?! Well it’s one of my go-to recipes as well. OF COURSE.

It’s lemony and tart and complements all the flavors. We have crunch and buttery flavor from the pine nuts. Creamy, tanginess from the feta. A bit of chew from the farro.

Really it is SUCH a lovely salad.

summer squash basil farro salad

Zucchini Farro Salad

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Summer Squash Basil Farro Salad with Lemon Vinaigrette

This zucchini farro salad is so summery and delicious. Caramelized summer squash, basil, feta, toasted pine nuts - it's loaded with flavor!
Course Main Course
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 medium zucchini squash, thinly sliced
  • 2 medium summer squash, thinly sliced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 3 garlic cloves, minced
  • 1 ½ cups cooked farro
  • ½ cup crumbled feta cheese
  • ½ cup pine nuts
  • ¼ cup chopped fresh basil

lemon vinaigrette

  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the zucchini and squash with a big pinch of salt and pepper and stir. Cook, stirring often, until the zucchini get melty and slightly caramelized, about 20 to 25 minutes.
  • While the zucchini cooks, you can prepare the farro and toast the pine nuts. As a note, this is a great salad to use leftover farro, rice or quinoa! You can make the farro ahead of time.
  • To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them!
  • Once the zucchini are melty and slightly caramelized, stir in the garlic and cook for a few minutes.
  • To make the salad, combine the farro with the squash in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh basil. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
  • This stores great in the fridge for a few days!

lemon vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

summer squash basil farro salad

I adore you.

The post Summer Squash & Basil Farro Salad with Lemon Vinaigrette. appeared first on How Sweet Eats.

Roasted Cauliflower Farro with Pomegranate and Pistachios.

A cauliflower farro salad is a feel-good way to start the week. It looks like nothing special, because some of the drab colors of the season are filling up this bowl and the vibrant tomatoes and greens of summer have said see ya.  But what it lacks in vibrancy, it makes up for in major […]

The post Roasted Cauliflower Farro with Pomegranate and Pistachios. appeared first on How Sweet Eats.

A cauliflower farro salad is a feel-good way to start the week.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

It looks like nothing special, because some of the drab colors of the season are filling up this bowl and the vibrant tomatoes and greens of summer have said see ya. 

But what it lacks in vibrancy, it makes up for in major flavor. Like, major. 

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

This has clearly been the year of farro for me. This slow roasted tomato farro salad is what my dreams are made of. It’s so good – fantastic as a side dish or a main dish. Super flavorful!

And while I used to be a bit wishy-washy on farro, because let’s be honest, sometimes it can taste like cold, chewy oatmeal… when it’s cooked properly and tossed with a ton of other delicious ingredients, I’m sold. I love it.

Like this salad. I am alllll over this.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Give me all the farro. Starting with this bowl.

Roasted cauliflower is just the best. THE BEST.  Tell me you don’t love it!?

I’ve said a million times about how it was one of the first roasted veggies I ever really got into (because it sort of tastes like popcorn, right?!) and it remains a fave. It’s works with almost everything!

So there’s that.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Then we have crunchy, salty pistachios. I love how rich the flavor of pistachios can be when paired with roasted vegetables. Really, they add that extra oomph.

A big sprinkle of pomegranate arils comes next, and those add a sweet pop along with some tartness. And pretty color, of course. They are adorable autumn jewels and I’ll just never get over it.

The pleasant surprise is the dill vinaigrette. It makes the whole thing tastes incredible. Even my mom, who stopped over the first day we were testing this, was super interested in the bowl. She sees it, her face lights up. This is NOT her cup of tea – she would never make or order something like this. And as soon as I mentioned dill vinaigrette she’s all “UM NO WAY NO THANKS.” 

But curiosity got the best of her and she tasted it and LOVED it. 

I think she was more shocked than I was.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

I’m telling you right now that this can be theeee go-to holiday side dish. It will work on Thanksgiving or Christmas. But at the same time it can also be your Monday night dinner, you know? It’s super satisfying and filling and full of texture and taste. It’s like a non-deconstructed (constructed?!) grain bowl salad. One that you can keep in the fridge and eat the next day for lunch.

Yes! Newsflash: it’s just as good cold as it is warm. You might fight over leftovers.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Roasted Cauliflower Farro Salad

Farro Cauliflower Salad

This farro cauliflower salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

  • 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
  • ⅓ 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
  1. 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.
  2. Cook the farro while the cauliflower is roasting.
  3. 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!
  4. This salad is awesome served warm or cold, and leftovers are great too!

dill vinaigrette

  1. 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.

This cauliflower farro salad is filled with roasted cauliflower, pistachios, pomegranates and drizzled with a dill vinaigrette. Delicious!

Promise this will be the last farro salad I share this year! I think.

The post Roasted Cauliflower Farro with Pomegranate and Pistachios. appeared first on How Sweet Eats.

Farro with Mushrooms

This farro with mushrooms recipe takes the chewy whole grain to a new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese. When Alex and I first started cooking together, we discovered farro. This chewy ancient grain has a texture similar to barley, but it’s much quicker to cook. We whipped up a batch of farro with tender roasted vegetables and took a bite. Hey, that’s actually really good! Since then, we love cooking up a batch as a healthy side dish or as part of a grain bowl. But guess what? We think⁠—no, we know!⁠—we’ve discovered the most delicious way to eat farro! This farro with mushrooms is bursting with flavor from the savory mushrooms, garlic, and fresh thyme and oregano. Add a spritz of fresh lemon juice and some grated Parmesan cheese and well, its pretty heavenly. How to make farro with mushrooms This farro with mushrooms is incredibly flavorful and a total crowd pleaser. Even mushroom haters might be convinced here! The garlic, herbs, and cheese are reminiscent of our Mushroom Pasta with Goat Cheese, which has become a fan favorite. (To be honest, adding a few dollops of creamy goat cheese would send this one […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This farro with mushrooms recipe takes the chewy whole grain to a new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese.

Farro with mushrooms

When Alex and I first started cooking together, we discovered farro. This chewy ancient grain has a texture similar to barley, but it’s much quicker to cook. We whipped up a batch of farro with tender roasted vegetables and took a bite. Hey, that’s actually really good! Since then, we love cooking up a batch as a healthy side dish or as part of a grain bowl. But guess what? We think⁠—no, we know!⁠—we’ve discovered the most delicious way to eat farro! This farro with mushrooms is bursting with flavor from the savory mushrooms, garlic, and fresh thyme and oregano. Add a spritz of fresh lemon juice and some grated Parmesan cheese and well, its pretty heavenly.

Farro with mushrooms

How to make farro with mushrooms

This farro with mushrooms is incredibly flavorful and a total crowd pleaser. Even mushroom haters might be convinced here! The garlic, herbs, and cheese are reminiscent of our Mushroom Pasta with Goat Cheese, which has become a fan favorite. (To be honest, adding a few dollops of creamy goat cheese would send this one over the top!)

This recipe works as a healthy side dish and would work well alongside baked salmon or cedar plank salmon. Or, make it into a vegetarian meal by adding a few salads and cornbread. You can serve it in any season. But to us with the hearty whole grain and dark flavors in the mushrooms, it’s perfect for fall and winter. It also actually work great as a Thanksgiving side dish or for a holiday dinner at Christmas!

Here are the basic steps on how to make this farro with mushrooms recipe (scroll down for the full recipe):

  • Cook the farro (see below).
  • Saute minced onion in olive oil until translucent. Add sliced mushrooms and saute. Add minced garlic and chopped herbs and saute.
  • Add the cooked farro and lemon juice and cook until heated through. Stir in Parmesan cheese. Serve immediately!

Note: Farro is made of wheat, so it is not gluten-free. If you have sensitivity to gluten but want to make this recipe, it would work well with brown rice or millet.

Pan of cooked farro

How to cook farro: 2 methods

Cooking the grain for this farro with mushrooms is very easy: and relatively quick! We love that pearled farro cooks in only 15 to 20 minutes on the stovetop. You can also cook it in an Instant Pot. Here are our two methods:

  • Stovetop: Add farro to a saucepan along with 3 times the amount of water and a few pinches of salt. Bring to a low boil, then cook uncovered for 15 to 20 minutes, until the farro is tender.
  • Instant Pot: Add farro, water and kosher salt to an Instant Pot. Pressure cook on high for 7 minutes and natural release for 7 minutes. With the “preheat” time, this method takes about 20 minutes total and is fully hands off! Go to Instant Pot Farro.
Farro with mushrooms

A note: types of farro

You can buy farro as whole, semi-pearled, or pearled. We recommend buying pearled farro for this farro with mushrooms recipe. Why? Pearled farro is the quickest to cook. It’s also likely what you’ll find at the store. If you do buy whole or semi-pearled, the advantage is that it contains even more nutrients (but the difference is not significant, so we go with pearled). To make whole or semi pearled farro cook a little faster, you can soak it for an hour or overnight to speed things up.

Get it! Grab a bag of farro.

Farro with mushrooms

This farro with mushrooms recipe is…

Vegetarian.

Print
Farro with mushrooms

Farro with Mushrooms


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 as a side

Description

This farro with mushrooms recipe takes the chewy whole grain to a new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese.


Ingredients

  • 1 1/2 cups dry pearled farro or about 4 cups cooked
  • 1 yellow onion
  • 2 garlic cloves
  • 8 ounces mixed mushrooms (such as baby portabella, shiitake, and oyster)
  • 1/4 cup finely chopped fresh thyme and oregano, loosely packed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/2 cup Parmesan or Pecorino Romano cheese
  • Kosher salt and fresh ground pepper

Instructions

  1. Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).
  2. Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean and slice the mushrooms. Chop the thyme and oregano.
  3. In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.
  4. Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)

Notes

Note: Farro is made of wheat, so it is not gluten-free. If you have sensitivity to gluten but want to make this recipe, it would work well with brown rice or millet.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Farro with Mushrooms

Looking for more side dish recipes?

If you like this farro with mushrooms, here are some more healthy side dishes you might enjoy:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Fresh Fig and Farro Grain Bowls with Lemon Lavender Vinaigrette.

Fig grain bowls are my ideal September dish!  Okay can you TELL I’m all about fig season? I live for them! These little juicy jewels that have pops of flavor might just be my favorite fruit. Obviously my fruit favorites change constantly and with the season, but right now, I’m in a full blown fig […]

The post Fresh Fig and Farro Grain Bowls with Lemon Lavender Vinaigrette. appeared first on How Sweet Eats.

Fig grain bowls are my ideal September dish! 

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Okay can you TELL I’m all about fig season? I live for them!

These little juicy jewels that have pops of flavor might just be my favorite fruit. Obviously my fruit favorites change constantly and with the season, but right now, I’m in a full blown fig obsessed. And I’m living for it.

fresh figs

Grain bowls are ridiculously trendy and even I roll my eyes every time I see a new “bowl” recipe. I mean, I may be the first to roll my eyes! However! They are delicious. In fact, I love them more than regular salads because they have so much more satiety to them. 

And the other thing I love about them is that you can use tons of leftovers to create a super flavorful bowl on the fly.

That is GOLDEN!

That’s how most of my grain salads/bowls come about. I take whatever is hiding out in my fridge and toss it all together with some quinoa or rice or farro or whatever. Adding in some greens makes me feel better about life. Roasted veg or grilled chicken from the night before. Truly, anything lurking in that fridge that is about to meet its demise? Done for. Going in the bowl.

lemon lavender dressing

This bowl took more of a seasonal twist. For me, it’s too early for pumpkin and squash but as of this week, our corn and tomatoes have pretty much bit the dust. First of all, that is basically all I’ve eaten for months. Second, I’ve been searching for recipes to bridge the gap before full-blown comfort food makes an appearance. 

The texture of the bowl is perfect. The farro and quinoa have a little chew. Oh oh and. My go-to secret for a grain bowl is to mix the grains! This was life-changing for me – made me love grain bowls ever more and utilize them for lots of meals. The almonds are crunchy. The greens and shallots are a bit crisp. And the cheese is creamy and tangy and smoky. Each bite is perfection. 

Because YES.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

You could totally do your own twist, use pickled onions instead of raw, walnuts instead of almonds, feta instead of blue cheese. It works!

P.S. I’ve been on a huuuuuge smoked blue cheese kick lately. Hence all the recipes. Feel free to sub in your favorite! And be on the lookout for a delish cauflilower salad coming your way that really allows the blue cheese to shine.

Ooooooh yes.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

This vinaigrette is SO good. If you are finding yourself with some leftover herbs, this is the way to use them. A lightly flavored lavender vinaigrette with lots of lemon. The combo isn’t anything new but it is delish. A very slight floral flavor with lots of bright, refreshing lemon is exactly what this bowl needs.

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

It’s also incredible for a make-ahead meal or lunch. Store it in a jar or bowl and you’re good!

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Fig Grain Bowls

Fig and Farro Grain Bowls

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaiagrette make this bowl irresistible.

  • 1 cup cooked farro
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • 1 cup arugula microgreens
  • pinch of kosher salt
  • freshly ground black pepper
  • 8 whole figs (chopped or sliced)
  • 1 shallot (thinly sliced)
  • ¼ cup toasted (sliced almonds)
  • ¼ cup crumbled blue (goat or feta cheese (your choice!))

lemon lavender vinaigrette

  • 3 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves finely minced or pressed
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried culinary lavender
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  1. (As a note, it will take about 15 to 30 minutes to cook your quinoa/farro. You can cook both ahead of time and/or use leftover grains of your choice for this bowl!)

    In a large bowl, stir together the farro, quinoa, spinach and microgreens. Add a pinch of salt and pepper in and toss again.

  2. Top with the figs, shallot, almonds and cheese. Drizzle on the lavender lemon dressing and toss it all together. If you grow it/find it, garnish the bowl with a fresh lavender sprig.Serve!

lemon lavender vinaigrette

  1. In a bowl or measuring cup, whisk together the vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper.
  2. Continue to whisk and stream in the olive oil until the dressing is emulsified. You can make this ahead of time and store it in the fridge for a few days! If desired, you can strain out the dried lavender, but I like to leave them in there!

 

These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaigrette make this bowl irresistible.

Pretttty much every bite I want right now.

The post Fresh Fig and Farro Grain Bowls with Lemon Lavender Vinaigrette. appeared first on How Sweet Eats.