Guest Post: Mushroom, Kale and Farro Salad
We have a special guest in our kitchen today! Louisa from Living Lou is back and she has a tasty Fall themed recipe you’ll want to make everyday of the week!
It’s that time of year when all of the dishes I cook need to play double duty–both a delicious dinner and a healthy lunch for work. I also find that I’m craving warm salads and hearty grains, my current favourite is farro. Farro is an earthy grain that makes a perfect pairing with mushrooms and it’s sturdy enough that it will hold up in the fridge and make a great option for a packable work lunch.
There are two steps for this recipe, the first starts with cooking farro—it cooks the same way as pasta. While the farro cooks, I roast off the vegetables in the oven. White button mushrooms (could also use creminin here), in olive oil with broccoli and red peppers.
These veggies get nice and crispy and stirred into the farro with some blue cheese and a sprinkle of lemon. I find these earthy fall ingredients work so well together and the lemon brightens everything up at the end.
Mushroom, Kale and Farro Salad
1 cup farro, cooked according to package directions
3 tbsp olive oil
225g / 8 oz white button or cremini mushrooms, quartered
1 head broccoli florets, chopped
1 small red pepper, thinly sliced
½ tsp salt
¼ cup crumbled blue cheese
1 tsp lemon juice
- Preheat oven to 425F.
- Toss mushrooms, broccoli and red pepper in olive oil on a large baking sheet.
- Season with salt and roast for 20 minutes.
- Stir warm vegetables, blue cheese and lemon juice into cooked farro–the blue cheese will melt and distribute evenly throughout the dish.