For this month’s Spice Tribe recipe, I finally decided on sharing this recipe after two
previous failed attempts at other dishes. The third time is a charm with this one and it ended
up being exactly what I was craving this week when I was testing recipes. After my
recent trip to Salt Lake City and enjoying barbecue most of the week, I really just
wanted some vegetables. And something quick that I didn’t have to fuss over.
Because of that, I kept things super simple this month, using Spice Tribe’s California
Coast Sea Salt and Late Harvest Peppercorns to season the vegetables and in the
dressing for this salad. Everything comes together quickly while the farro simmers. And
since I don’t like overcooking the squash, there was still a great bite and textural
contrast in the salad itself. Depending on the brand of farro you use, this chewy and
nutty grain cooks fairly quickly and can be seasoned to your liking. I always like
seasoning the water (or broth if I’m feeling fancy) with a pinch of sea salt and a small
I cooked the vegetables and made the dressing while the farro simmered so everything
came together quickly to get tossed in a large bowl. I plated it for photos, but to be
honest, I ate the rest of the salad straight out of the bowl. As for the dressing, I only
used about half of the dressing for the salad but it stores well in the fridge for a few days
and tastes great with other salad greens, mixed into grain bowls, or even as a marinade
for a protein.
Step 1 -
Cook the farro according to package instructions.
Step 2 -
Meanwhile, in a large frying pan, heat the oil over medium heat and sauté the white
parts of the green onion with the sliced celery until fragrant, about 3 minutes. Stir in the
sliced yellow squash and zucchini. Season with a large pinch of the Spice Tribe
California coast sea salt and cracked black pepper and stir. Sauté for 6-7 minutes or
until the squash is slightly tender. Stir in the garlic and cook until fragrant, then remove
from the stove and set aside.
Step 3 -
By now, the farro should almost be done cooking. Drain any excess liquid from the farro
and set aside to cool slightly.
Step 4 -
To make the dressing, in a mason jar or small container with a lid, combine the extra
virgin olive oil, lemon zest and juice, honey, dijon mustard, and a small pinch of sea salt
and black pepper. Cover with a tight-fitting lid and shake well until fully combined. Taste
and adjust the seasoning of the dressing to your liking.
Step 5 -
Combine the cooked farro and squash mixture in a large mixing bowl. Pour over some
of the dressing and gently toss. Right before serving the salad, toss in the hand-torn
parsley and mint leaves, a few handfuls of arugula, and a few spoonfuls of toasted
sunflower kernels. Gently fold everything together. Garnish with the green parts of the
green onion. Enjoy!
Package instructions will vary for the farro based on what brand you use. The one
I used called for 1/4 cup of dry farro per serving, so I simmered 1/2 cup of dry farro in a
medium saucepan with 1 1/3 cup water, a pinch of sea salt, and a small bay leaf.
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