This salad is all about soft colors, mellow vegetables, chewy farro, tangy tahini dressing, and the pop of black sesame seeds.
Ingredients
- ½ TO ¾ CUP TAHINI DRESSING
- 2 CUPS FARRO
- 1 SMALL ONION, CUT IN HALF
- 2 OR 3 THYME SPRIGS
- 1 BAY LEAF
- FINE SEA SALT
- 3 CUPS ASSORTED WINTER VEGETABLES, SUCH AS
- BRUSSELS SPROUTS, DELICATA SQUASH, RAINBOW
- CARROTS, YAMS, CELERY ROOT, RED ONION, AND
- ROMANESCO OR CAULIFLOWER, CUT INTO BITE-
- SIZED PIECES
- EXTRA-VIRGIN OLIVE OIL
- 1 TO 2 TABLESPOONS BLACK SESAME SEEDS
How to Make It
- ❶ Make the tahini dressing.
- ❷ Preheat the oven to 425°F and line a baking sheet with parchment paper.
- ❸ Toast the farro in a large, dry pot over high heat, stirring constantly, until it smells nutty, 3 minutes. Pour in water to cover the farro by about 2 inches and add the onion, thyme, bay leaf, and a large pinch of salt. Bring to a boil, then reduce to a simmer and cook until completely tender, about 40 minutes. Make sure the farro is fully cooked. Add another large pinch of salt and let cool in the liquid for at least 10 minutes. Drain the farro and set aside to cool. Discard the onion, thyme, and bay leaf.
- ❹ While the farro is cooking, place all the cut vegetables in a large bowl; toss with olive oil to lightly coat and a pinch of salt. Transfer the vegetables to the prepared baking sheet, and place in the oven. Roast until tender, 20 to 30 minutes; most of the vegetables should be caramelized. Remove from the oven and let cool slightly on the baking sheet. Check the seasoning, adding more salt as needed, and transfer to a large bowl.
- ❺ Add the cooked farro to the roasted vegetables and toss with enough dressing to lightly coat. Taste; add more salt or dressing as needed.
- ❻ Garnish with black sesame seeds.
