Winter Farro Salad
Winter Farro Salad with Roasted Sunchokes
2 servings | 35 minutes
This Winter Farro Salad with Roasted Sunchokes is here to cure the winter blues! Crispy sunchokes are tossed together with fluffy farro, kale, apples, and briny feta. It’s basically a bunch of wholesome ingredients conspiring to bring sunshine in the middle of winter!
In the dead of winter, I still find myself craving bright salads, and this Winter Farro Salad with Roasted Sunchokes and a zesty Dijon vinaigrette is the perfect cure for the winter blues! This hearty salad features roasted sunchokes tossed together with fluffy farro, nutrient-rich kale, crisp apples, and briny feta. The combination of textures and flavors creates a satisfying dish that brightens up even the coldest days.
This salad is a plate full of wholesome ingredients conspiring to bring a touch of sunshine in the middle of winter. The nutty farro pairs beautifully with the earthiness of the roasted sunchokes, while the apples add a sweet crunch and the feta provides a tangy contrast. Finished with a zesty Dijon vinaigrette, this salad is a delightful way to enjoy seasonal produce and keep your meals vibrant and nutritious all winter long.
What the hell is a sunchoke you might ask?
Only one of my favorite root vegetables (second only to a potato because your girl loves a potato). A sunchoke, also known as Jerusalem artichoke but not at all related to an artichoke, has a crispy texture, a nutty and slightly sweet taste, and looks similar to ginger! They were originally native to North America and cultivated by Native Americans. They played a significant role in indigenous diets, and early European explorers took them back to Europe, where they gained even more popularity in culinary practices. Today, sunchokes are grown in various parts of the world and are loved for their versatility in cooking!
Just the Tips
If you’re struggling to find sunchokes, try a natural food store or a farmer’s market but if they aren’t available near you, you could substitute them here for a sweet potato or yam.
You probably know what I’m about to suggest: An Italian Pinot Grigio would be a yummy pairing with this salad as the high acidity would help to balance the vinaigrette
Winter Farro Salad with Roasted Sunchokes
2 servings | 35 minutes
Ingredients
3 small sunchokes
⅔ cup chicken stock
½ cup dried farro
1 tsp hot honey
1 tsp dijon mustard
1 tbsp apple cider vinegar
2 tbsp olive oil
salt & pepper
4 cups torn dinosaur kale
½ cup walnuts, chopped
1 cup feta, crumbles
1 apple, preferably pink lady or honeycrisp
Instructions
Preheat your oven to 400.
Cut 3 sunchokes into thin slices (think extra thick cut potato chips). Place on a large baking sheet, drizzle with olive oil, season with a pinch salt and fresh cracked pepper and toss to evenly coat. Spread them out into a single layer and roast for 15 to 20 minutes, or until golden and crispy, flipping halfway through.
While the sunchokes are roasting, add ⅔ cup chicken stock and ½ cup dried farro to a medium sauce pot (use one that has a tight fitting lid). Bring to a simmer, cover, and cook until fluffy, about 15 minutes. When the farro is done, strain any remaining liquid through a sieve and allow to cool.
In a small bowl, whisk together 1 teaspoon hot honey, 1 teaspoon dijon mustard, as much fresh cracked pepper as your heart desires, a pinch of salt, and 1 tablespoon of apple cider vinegar. Slowly stream in 2 tablespoons of olive oil while continuously whisking until emulsified and smooth.
To a large mixing bowl, add the cooled farro, 4 cups of torn dinosaur kale, and the vinaigrette. Toss to coat. Add in ½ cup chopped walnuts, ½ cup crumbled feta, 1 sliced apple, and half of the roasted sunchokes. Toss again and taste for salt. Transfer to a serving dish and finish with the remaining roasted sunchokes.
