Warm Farro Salad with Roasted Cauliflower, Basil Dressing, and Selles-sur-Cher

Entertaining, Entrees
By Alexandra Shytsman
YIELD: 4-6

Warm grain salads are a healthy and satisfying option for weeknight dinners.


For the salad:

  • 1/2 teaspoon fine sea salt, divided
  • 3/4 cup farro
  • 1 medium head of cauliflower, cut into florets
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper, to taste
  • 1/3 cup sliced almonds
  • 1/2 cup white raisins or dried currants
  • 2 ounces Selles-sur-Cher goat cheese, crumbled

For the dressing:

  • 1/4 cup canola oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • About 10 large fresh basil leaves


  1. Preheat the oven to 400° F.
  2. In a small pot, bring 1 1/2 cups of water to a boil. Season with 1/4 teaspoon salt and add the farro. Reduce the heat to low, cover with a lid, and simmer until all the water is absorbed, about 25 minutes.
  3. Meanwhile, place the cauliflower on a baking sheet, drizzle with the oil, and season with the remaining 1/4 teaspoon salt and black pepper. Toss to coat evenly. Roast for 20 minutes, tossing once halfway through cooking, until the cauliflower is cooked through and golden brown.
  4. Meanwhile, in a blender, combine the oil, lemon juice, mustard, salt, pepper, and basil. Blend until smooth. Taste and adjust seasonings, if needed.
  5. To serve, in a large bowl, combine the still-warm farro, cauliflower, almonds, raisins, and basil dressing. Taste and adjust seasonings if needed. Garnish with goat cheese and extra black pepper, if desired.