facebook twitter youtube


  • 1 cup Brothers Marketplace Italian farro
  • 1/2 cup Roche Bros. organic pepitas
  • Nonstick cooking spray
  • 2 cups packed baby kale
  • 1 cup broccoli florets
  • 1 cup purple cauliflower florets
  • 1/4 cup Roche Bros. olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Roche Bros. honey
  • 1/4 cup crumbled chèvre
  • 1 avocado, peeled, pitted and sliced
  • 1/4 cup pomegranate arils


  1. Preheat oven to 400°. Prepare farro as label directs; cool.
  2. In large skillet, toast pepitas over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  3. Spray rimmed baking pan with cooking spray. In large bowl, toss kale, broccoli, cauliflower, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; spread on prepared pan. Roast 15 minutes or until golden brown and tender.
  4. In large bowl, whisk lemon juice, honey, remaining 3 tablespoons oil and 1/4 teaspoon salt; fold in chèvre, farro and vegetable mixture. Makes about 5 cups.
  5. Serve farro mixture topped with avocado, pomegranate arils and pepitas.

  • (1-1/4 cups salad, 1/4 avocado, 1 T. arils, 2 T. pepitas)
  • 497 Calories
  • 29g Fat (5g Saturated)
  • 10mg Cholesterol
  • 346mg Sodium
  • 53g Carobhydrates
  • 12g Fiber
  • 15g Protein

One Response to Farro-Vegetable Salad

  1. Jordan says:

    This was a great vegetarian option for our guests and was a great tasting vegetable dish for everyone else. I doubled the broccoli and cauliflower and changed the crumbled chevre to feta cheese as well as the ingredients in the dressing.