Roasted Cauliflower Farro Salad with lacinato kale and an earthy turmeric dressing. Delicious and healthy, it can be served warm as a fall side dish or chilled as a salad.
The moment we judge someone, we blind ourselves to who they are.
Summer felt as though it would last forever, but here it is already — October! Fiery shades of red and yellow line the streets, the trees seem to glow from within. Yet the leaves still cleave to the branches, holding out for a few more days.
This recipe for Roasted Cauliflower Farro Salad with lacinato kale, and the most flavorful Turmeric Dressing is an easy segue into fall. It can be served warm as a side dish or chilled as a hearty salad.
It tastes great the second and third day, as its flavors have time to marinate and meld. The earthy turmeric dressing has a pleasant sweetness from the addition of maple syrup that can be played up even more with golden raisins. I think you’ll enjoy this one.
How to make Farro Salad with Roasted Cauliflower
Cauliflower and kale are natural companions, and the addition of Farro (or any cooked grain) gives this dish an extra heartiness, turning it into a meal. If going grain-free, substitute chickpeas or cooked lentils.
Step one:
Cut the cauliflower into florets, toss with a little olive oil, salt and pepper and roast in a 400 F oven for 40 minutes.
Step two:
While it’s roasting whisk up the simple turmeric dressing and chop the kale.
Step Three:
When the cauliflower is roasted and tender, place it in bowl and fold in the chopped kale, scallions, the cooked farro and gently toss with the dressing.
Serve the Farro Salad right away as a warm comforting side dish, or place it in the fridge to chill. This can be made a day ahead.
More Farro Recipes you may like:
- Kale Farro Salad with Almonds and Pomegranate
- Farro Salad with Beets and their Tops
- Farro Bowl with Kale & Figs
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Farro Tabbouleh Salad
- Toasted Farro with Pear, Hazelnuts and Arugula
Hope you are having a beautiful week!
xoxo
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Roasted Cauliflower Farro Salad with Turmeric Dressing
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4-6
- Category: Salad, side dish, vegan
- Method: baked
- Cuisine: Northwest
- Diet: Vegan
Description
A fall salad of roasted cauliflower, farro and kale with a turmeric dressing — can be served warm as a side or chill and serve as a salad.
Ingredients
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped Lacinato kale (or baby kale)
- 1 cup cooked farro (or grain of your choice, or sub garbanzo beans)
- ⅓ cup golden raisins (optional)
- 1/2 cup chopped scallions
Turmeric Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder
- ½ teaspoon kosher salt
- cracked pepper
- 1 clove finely minced or grated garlic
Instructions
- Preheat oven to 400.
- Trim leaves off the cauliflower, and cut into florets. Place in a medium bowl and toss with olive oil and ½ teaspoon salt and a few twists of cracked pepper. Mix well and place on a parchment-lined baking sheet. Roast in the oven until golden and tender, about 40 minutes, giving a stir halfway through.
- Place the kale, farro, scallions and raisins in a large bowl.
- Make the dressing: combine all dressing ingredients in a small bowl.
- Once the cauliflower is fork-tender, add to the bowl and with the kale and farro. Pour dressing over and mix until combined.
- Serve the salad warm, or chill for later. It’s good either way.
Notes
Leftovers get better each day! Salad will keep 3-4 days in the fridge.
Keywords: farro salad, farro salad with cauliflower, roasted cauliflower salad, turmeric dressing
Very healthy and delicious. Substituted the kale with baby spinach.
★★★★★
Thanks Jessie! Glad you enjoyed it!
Another winner! Another keeper! So healthy and delicious!
★★★★★
Thanks Debbie! Glad this worked for you!
This is my new favorite salad! The dressing is amazing! This salad is so unique and so good!!! Make it. You won’t regret it.
★★★★★
Thanks Heather- it’s an oldie on the blog but I really liked this one too! Glad you found it!
I absolutely LOVE this recipe. I omitted the raisins and scallions because I didn’t have any. The turmeric dressing is to die for and now I know what farro tastes like. This recipe is definitely a new favorite and I can’t wait to make it for my friends and family.
★★★★★
I made this today for Xmas lunch tomorrow and if I don’t stop going back for more, I’ll have to make another one, lol. I’m not keen on kale so I used baby spinach instead – I also added the raisins, scallions and some pine nuts It’s absolutely delicious and will be a regular here for sure.
★★★★★
Delicious! Just the right amount of heat and a deliciously complex flavor.
★★★★★
Love it! Thank you for sharing.
★★★★★
So healthy and delicious. A real crowd pleaser!
★★★★★
Awesome to hear Emily!
This salad is awesome! I will probably halve the maple syrup next time, though, because it doesn’t need to be so sweet and it would have been just as good, if not better. I say this as someone who stays away from most sugar other than fruit. I felt that way even without the raisins. The raisins would have been over the top, I think.
★★★★★
I’ve made this soooo many times and it’s a crowd fave!
★★★★★
This is a lot of fussing around, but we’ll worth it. Awesome flavors. I sauteed the kale because I hate raw kale. Also substituted barley for farro.
★★★★★
I don’t know why ive only made this once! It’s so good and also just feels healthy as you’re eating it. It was one of the first things I made from your blog and I’ve been hooked since! I’ve never made one thing from here that didn’t turn out great, so I refuse to try any recipes from any other place. I feel like so many online recipes are hit or miss, but that had yet to happen with yours. Thank you! Love love your creations!
★★★★★
Thanks Jessika that is so kind of you to say! And Im so glad you enjoyed this recipe! Thanks for the comment and rating!!!xoxo
I was blown away by how simple yet delicious this recipe was. Make it for your next lunch or dinner, you will not be disappointed! On the recommendation of a friend, I added toasted pine nuts, which were good. But I couldn’t find golden raisins (plan to pay a visit to Trader Joe’s) and I know for sure that the flavor would have added a lot to the dish. I used baby kale instead of regular. Also used Seeds of Change Quinoa and Brown rice simply because I didn’t have a lot of time and that worked well too. Perfectly delicious meal. Yum!
★★★★★
Hi Erin, I’m so glad you liked this and were able to improvise….and the addition of pine nuts is perfect! Love it – thanks!!!
Absolutely delicious! Even had my boyfriend enjoying kale for the first time instead of just tolerating it!
I’m so glad you both enjoyed!
One of my classmates made this in culinary school. It was so delicious that I looked up the recipe and saved it right away. Perfect on its own, but would also be an excellent accompaniment to a main dish. With tri-color cauliflower, it’s especially festive. I would make it when entertaining guests.
★★★★★
that sounds even prettier!
Seriously awesome! My whole family enjoyed this. I had it as a main course! Thanks for a great recipe.
So good to hear…thank you!!!
I love roasted cauliflower, and love the combo of veggies in your recipe. The turmeric dressing sounds amazing and so different…. I can’t wait to try it. 🙂
This recipe looks amazing! What a great way to showcase fall veggies 🙂
Thanks Karen…it’s a tasty one too.:)
This looks so delicious, Sylvia! What a great combo! I can’t even remember the last time I had cauliflower salad. I used to love it as a kid. 🙂 Can’t wait to try your recipe!