Oh, those post-vacation blues. I got ’em.
I just got back from an amazing weekend in Jupiter, FL. My longtime friend got married in a lovely beach ceremony, and the rest of the weekend was just me and Jon living la vida playa. More than once we found ourselves asking, “Should we just move here?” But don’t worry Atlanta friends, I wouldn’t do that to you. Not yet, anyway. 😉
I’ll be honest, I don’t feel as guilt-ridden as I usually do after vacation as far as eating habits go. Thanks to all the fresh seafood in Jupiter we really didn’t over-indulge. But even after a semi-healthy beach weekend, I’m craving light, homemade meals this week. Which is why I’m sharing this roasted mushroom farro salad with you!
If you haven’t tried roasted mushrooms yet, you must. Roasting them brings out that umami flavor while making them juicy and slightly crispy. It’s so simple to prepare, too. You just need olive oil and sea salt. If you’re feeling frisky (like I was) maybe a splash of balsamic vinegar. Then pop them in the oven for just a few minutes and voila.
I know quinoa is the gem of the grain family with its super high protein count and all that good stuff, but I just can’t get into it. BELIEVE ME. I’ve tried. And I can tolerate quinoa in small amounts. But make a whole salad with it? No can do, sorry! On the other hand, farro is my jam. This “ancient grain” cooks up in about 20 minutes and is nutrient-packed with a slightly chewy texture. It’s excellent at absorbing sauces and salad dressings and makes an excellent blank slate for almost anything your taste buds desire.
Besides being high in fiber, it’s also a great source of protein, iron, and magnesium. Tip: try not to buy “pearled” farro if possible. It’s the most common farro available, but it’s more processed and less nutrient dense than semi-pearled or whole farro.
I made this on a Sunday and ate it for lunch every day until Wednesday. I may have even had it for breakfast one of those days (with an egg on top, naturally). It holds up nicely and only needs a splash of vinegar or lemon juice to liven it up after a couple of days in the fridge.
Roasted Mushroom Farro Salad
from the Cardigan Kitchen
8 oz crimini mushrooms, quartered (smaller ones can stay whole)
1/4 pound oyster mushrooms, cut into pieces (optional, can just use more crimini)
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
1.5 cups cooked farro
1 pint cherry tomatoes, sliced
15 oz canned white beans, rinsed
1 large bunch of kale, stemmed and chopped
1 handful of parsley, chopped (optional)
1 teaspoon of honey
2 tablespoon olive oil
1/3 cup balsamic vinegar
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Roast the mushrooms: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss mushrooms with olive oil, balsamic vinegar, and kosher salt. Spread out on the baking sheet and bake for 30 minutes. Mushrooms will be browned along the edges.
Make the dressing: In a small bowl whisk the honey, olive oil, and balsamic vinegar. Stir in the garlic, salt, and pepper.
In a large bowl combine the farro, cherry tomatoes, white beans, kale, and roasted mushrooms. Toss with the dressing and garnish with parsley.