Grain Salad Recipe

Cook grains

Rinse the farro (or mixed grains) under cold water. In a medium saucepan, combine 1.5 cups rinsed farro, 3 cups vegetable broth, and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to a simmer. Cover and cook until tender but still slightly chewy, about 20–25 minutes (times vary by grain). If liquid is absorbed before grains are tender, add up to 1/4 cup hot water and continue cooking. Drain any excess liquid.

Finish and cool: Transfer cooked grains to a large bowl, fluff with a fork, stir in 1 tablespoon olive oil to keep grains glossy and separate. Spread on a sheet pan or leave in bowl to cool to room temperature before assembling (about 15–20 minutes).

Roast sweet potato and cauliflower

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cubed sweet potato (2 cups) and cauliflower florets (2 cups) with 2 tablespoons olive oil, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp kosher salt until evenly coated. Arrange in a single layer with space between pieces for browning. Roast 20–25 minutes, stirring or flipping once halfway through, until edges are golden and vegetables are tender.

Prepare beets

If using pre-roasted beets, cut into 1/2-inch cubes and set aside (about 1 cup). If roasting raw beets: wrap whole trimmed beets in foil and roast at 400°F (200°C) for 45–60 minutes until tender, cool, peel and cube.

Cool roasted vegetables: Allow roasted sweet potato, cauliflower and beets to cool slightly (10 minutes) before adding to the salad so they don’t wilt the greens or shock the dressing.

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon minced garlic, 1 teaspoon chopped thyme, 1 teaspoon chopped oregano (or parsley). Whisk or shake to combine. Slowly stream in 6 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as desired.

Combine base ingredients: In a large mixing bowl, place 6 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1/2 cup sliced Peppadew peppers, and 1/4 cup chopped fresh parsley.

Add grains and vegetables: Add the cooled grain blend (from Grain blend section) and the cooled roasted vegetables (sweet potato, cauliflower, beets) to the bowl with the greens. Toss gently to combine so the grains and vegetables are distributed evenly.

Dress the salad: Pour about two-thirds of the lemon herb vinaigrette over the salad (reserve remaining vinaigrette for serving). Toss gently but thoroughly to coat all components. Taste and add more dressing if needed.

Finish and serve: Sprinkle 1/4 cup toasted pumpkin seeds (or chopped walnuts) and 1/2 cup crumbled feta over the salad. Drizzle the remaining 1 tablespoon olive oil if desired for extra sheen. Adjust salt and pepper to taste. Serve immediately at room temperature or chilled. Leftover dressing can be stored separately up to 5 days.