A cauliflower farro salad is a simple, feel-good way to start the week.
It may not shout summer colors — the muted tones of the season fill this bowl now that bright tomatoes and summer greens have gone — but where it lacks in color it makes up for in serious flavor.
This has been the year of farro for me. When cooked well and combined with bright, complementary ingredients, farro is hearty, nutty and satisfying — perfect in salads like this roasted tomato farro bowl or the one below. I used to find farro a bit too chewy when undercooked, but when prepared properly and tossed with flavorful components, I’m all in.
Give me all the farro — starting with this bowl.
Roasted cauliflower is one of the best vegetables: it develops golden caramelized edges and a slightly sweet, nutty flavor that pairs with almost everything. It’s one of the vegetables that drew me in early on — it can even taste a little like popcorn when it roasts — and it remains a favorite because of its versatility.
So there’s that.
To add texture and flavor contrast, this salad includes crunchy, salty pistachios. Their richness complements the roasted cauliflower and farro beautifully. A generous sprinkle of pomegranate arils brings sweet-tart pops of flavor and jewel-like color — they’re small but make the bowl feel festive.
The surprise element is the dill vinaigrette: bright, herb-forward and balanced with acidity and a touch of honey. It lifts the whole salad and ties the ingredients together. Even someone who says they don’t normally love herb-based dressings will likely be won over by this one.
This dish is versatile enough to be a holiday side — it’ll work on Thanksgiving or Christmas — but it’s equally suited to a weeknight dinner. It’s hearty, satisfying and packed with pleasing textures: tender roasted cauliflower, chewy farro, crunchy pistachios and juicy pomegranate seeds. It holds up well in the fridge, so leftovers make a great next-day lunch. It’s just as tasty warm as it is cold, so prepare for possible leftover disputes.
Roasted Cauliflower Farro Salad
Farro Cauliflower Salad
2
to 4 people
15 mins
30 mins
45 mins
Ingredients
- 1 head cauliflower, cut into florets
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 cups cooked farro
- ½ cup pomegranate arils
- ⅓ cup chopped pistachios
- 2 to 3 tablespoons chopped chives
Dill Vinaigrette
- 3 tablespoons chopped fresh dill
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, finely minced or pressed
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a baking sheet, drizzle with olive oil, then season with salt and pepper. Roast for 20 to 25 minutes, tossing once, until the florets are golden and caramelized.
- Cook the farro while the cauliflower roasts, following package instructions, then drain and fluff.
- In a large bowl combine the cooked farro and roasted cauliflower. Drizzle with some of the dill vinaigrette and toss to coat. Add the pistachios, pomegranate arils and chives. Toss again, adding more dressing to taste. Adjust seasoning if needed.
- Serve warm or chilled. Leftovers keep well and are just as tasty the next day.
Dill Vinaigrette
- Whisk together the dill, red wine vinegar, lemon juice, honey, salt, pepper and garlic until combined. Continue whisking while streaming in the extra virgin olive oil until the dressing is emulsified and smooth.
Did you make this recipe?
Share a photo of your bowl on social media and tag your post if you’d like — I appreciate seeing how you enjoy it!
I promise this will be the last farro salad I share this year — probably.