Roasted Cauliflower and Farro Salad with Feta and Avocado
Trying to eat better this year? I know, it’s extra-hard when it’s freezing cold outside and delivery pizza is just one call away. This warm, fresh yet hearty salad is the perfect solution. It packs well for lunch, too.
I really love the combination of garlicky farro with roasted cauliflower and salty feta and olives. Farro is an ancient grain related to wheat that you should be able to find in the health section of grocery stores. It’s nutty in flavor, freezes and defrosts well, and offers some heft to salads.
Fresh greens, sliced avocado, and lemon round it out. This seasonless salad is bursting with bold Mediterranean flavors.
You might recognize this salad from the archives. We have a lot of new visitors this year (hello and welcome!), and I’m trying to make sure my favorite recipes have appealing photos.
I love revisiting existing recipes because they give me more creative energy to devote to new recipes. I’m working on a new batch this week and can’t wait to share the results with you.
This recipe was inspired by a roasted cauliflower and farro salad I found in La Jolla, California. Four summers ago, I happened to be in San Diego at the same time as my parents. My friend and I met up with them for lunch at George’s, an unassuming restaurant with a faded, burgundy awning over the entrance.
We walked inside to discover an incredible view—the restaurant is built into the side of a cove that overlooks the sparkling blue Pacific. It was surreal since I’m accustomed to greeting my parents at home in flat, landlocked Oklahoma. (I’m not knocking Oklahoma—I love it for reasons that don’t include seaside views.)
My friend and I were feeling a little rough after a late night out, but that cauliflower salad brought me back to life. When I recreated it at home, I added some sun-dried tomatoes and greens to my version and loved how it turned out.