How was your Thanksgiving? We went to the beach twice, and I roasted my first turkey! Turkey cooking was not as difficult as I thought it would be, but I already have some new ideas for next year. Now that we’re back home, I desperately need a salad after a week of eating like butter was a food group. Thanksgiving is great for family time, but it’s also hard on my body. I drank like a fish this week, so I’m taking a little time to sip on some kombucha and settle back into the healthy me. Be kind to yourself after all your turkey eating and make yourself a nice roasted vegetable salad with sauteed kale and fluffy farro. The vinaigrette is the one I use for everything. It has dijon, olive oil, and red wine vinegar. It’s the perfect complement to every salad.
This recipe starts with some parsnips, carrots, and onion roasted in olive oil with fresh thyme. So easy to throw together.
Then boil your farro and saute your kale lightly and throw it together with my favorite mustard vinaigrette. It’s a simple and delicious salad that will have you back in shape in no time. See the full recipe below.
ROASTED ROOT VEGETABLE FARRO SALAD
makes 2-3 salads
Ingredients:
4 carrots
2 parsnips
1 onion
1 sprig of fresh thyme
1 bunch kale
1 1/2 cups dry farro
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp dijon mustard
a pinch of salt and pepper
olive oil for drizzling
Directions:
Preheat oven to 400 F.
Wash the parsnips and carrots and scrub dry. Slice the carrots and parsnips long ways then roughly chop into 2 inch pieces. If parsnips are large, cut longways again to make thinner slices. Peel and slice the onion thinly. Remove the kale stems and roughly chop the leaves. Boil a large pot of water. Add the parsnips. Remove the water from heat and let the parsnips sit in the hot water for 10 minutes. Drain.
Drizzle a large baking sheet with olive oil. Add the carrots, onion, parsnips, and thyme in a thin layer. Drizzle with a bit more oil. Then sprinkle with salt and pepper. Bake for 40 minutes.
Meanwhile, prepare your farro according to package directions. Set aside. In a large nonstick skillet, heat a tsp of olive oil to medium heat. Add the kale leaves and saute for 3 minutes or until kale is just wilted. Set aside.
In a small bowl, add the vinegar, oil and mustard, mixing with a fork.
To assemble your salads, in each person’s salad bowl, add a half cup or so of farro to the bottom of the bowl and then a half cup of kale and roasted vegetables on top. Drizzle with dressing until lightly coated. Mix together. Serve slightly warm.
