Fall
Roasted pumpkin salad with Brussels sprouts andĀ farro
- Serves 6
Author Notes
A great autumn salad of roasted vegetables with a cilantro vinaigrette and farro. —Mirjam Leslie-Pringle
What You'll Need
Ingredients
- The salad
-
500 grams
of seeded pumkin
-
250 grams
Cleaned Brussels sprouts
-
1 bunch
of asparagus (about 250 gr)
-
4
shallots
-
300 grams
farro (uncooked)
-
1
avocado
-
3
little gem lettuce heads
-
1 teaspoon
cumin
-
Soft goatcheese (optional)
-
ground black pepper and coarse sea salt
- The cilantro vinaigrette
-
30 grams
cilantro
-
1/2 cup
of extra virgin olive oil
-
1/4 cup
of lemon
-
2 teaspoons
of Dijon mustard
-
1 tablespoon
of good quality organic mayonaise
-
1 tablespoon
of honey
-
1
clove of garlic
-
1/2 teaspoon
of salt and ground black pepper
Directions
- The salad
- Pre-heat the oven at 160C.
- Cook the farro as directed with a tsp of salt.
- Cut the pumkin in half, and take out the seeds. Set aside to use them later (optional). You don't need to peel it.
- Than slice it and cut it in cubes of appr. 1,5 cm
- Add 4 tbsp of olive oil in a baking dish, add the pumpkin,
- Add the cumin, salt and pepper and mix well before you place it in the oven.
- Use a new baking dish for the Brussels sprouts and again add 4 tbsp of olive oil.
- Clean the Brussels sprouts and cut them in half, add them to the baking dish.
- Clean the asparagus, cut them in pieces of appr. 2 cm and add them as well.
- Cut the shallots in 4 or 6 pieces and add them as well.
- Mix the vegetables with the oilve oil, a pinch of salt and black pepper and add them to the oven.
- Roast all vegetables for about 40 minutes, while looking and stirring now and then.
- In the meantime wash the lettuce, and cut it small. Peel the avocado and slice it as well.
- When the farro is done, drain and let it rest for ten minutes under a closed lid.
- When the roasted vegetables are nice and soft (enough) take all out and let it cool down for a minute or vife.
- Than mix all veggies together with the farro and make the vinaigrette by mixing al the ingredients with a mixer.
- Place the salad in nice bowls, add some goatcheese on top and sprinkle some pumkin seeds over it.
- Bring to taste with salt and pepper if needed.
- If you like you can roast the cleaned pumkin seeds you took out by roasting them in a small pan with a drop of olive oil on low heat until they begin to 'pop'. Mix them with a bit of salt when ready.
- The cilantro vinaigrette
- For the vinaigrette, just remove the bigger stims of the cilantro and mix in all ingredients. Use a mixer.
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