Vegan Fall Farro Salad
Every time I make this salad (or some variation of it), I am reminded of how good good eating tastes. I considered calling this salad “New Year’s Salad” in honor of how good for you it is, in addition to tasty. But there is really nothing “New Years” about this salad, no special ingredients. So, it is “Fall” which conjures up images of apples and nuts, roasted vegetables, and sweet-savory combinations. It can be made in about 45 minutes, with a few shortcuts of the modern grocery store, or in an hour from full-scratch. I prefer a few shortcuts where I can get them, though, especially when they involve the superb and always-on-hand Brianna’s Real French Vinagrette. This salad dressing is wonderful on leafy salad, yes, but for me, it belongs in every permutation of the salad… pasta salad, farro salad, roasted vegetables, and more. It is tart, with no sugar, and delightfully oily—as opposed to many modern healthy dressings, which seem made of thickeners instead of real oil & vinegar. Try it; then tell me if I’m wrong.
You can also substitute any other fall ingredients you love, as the ingredients below are merely a reflection of my personal tastes & what happened to be in my fridge at this moment. Let me know what you add!
- 3 cups cooked farro
- 2 lbs cubed sweet potatoes
- 2 large shallots, sliced thinly
- 1 lb extra firm tofu, cut into ½ inch cubes
- 2 honey crisp apples, diced
- ⅓ cup dried cranberries, chopped finely
- ⅓ cup pepitas
- 3-4 stalks celery, diced
- 1-2 tsp cumin
- ½ tsp cayenne pepper
- Liberal amounts salt & pepper to taste
- Olive oil
- ½ bottle (or more per taste) Brianna’s Real French Vinagrette
First, preheat oven to 400 degrees while you prepare potatoes, shallots & tofu. On a single sheet pan, place sweet potatoes & tofu in a single layer. Sprinkle sliced shallots over potatoes, separating the slices. Drizzle with olive oil, and sprinkle with salt, pepper, cumin & cayenne. Use hands to mix the vegetables and then the tofu, leaving them on separate sides of pan. Place in oven to roast for approximately 30-45 minutes, based on your tastes. I like some crispy edges. Take from over to stir and flip at least once, which will help them roast more evenly.
Cook farro per your package instructions. Make sure to drain any excess water. Place in large bowl, stirring occasionally to cool & fluff. After the farro has cooled for about 15 minutes (it will still be warm but not hot), drizzle with approximately ⅓ cup vinagrette & toss.
Chop all the uncoooked ingredients you’ll be using. Add to faro. Drizzle with more vinagrette as necessary.
Once potatoes & tofu are done, cool on pan for about 15-20 minutes until warm but not hot. Add to faro, with more vinagrette to your taste. Mix all together, folding gently so as not to squish the sweet potatoes. Taste & add more seasoning to your taste.
You can serve warm, as is, or after chilling in the fridge for up to 1 day. Leftovers may also be reheated if you prefer it warm. This is how my sister eats it, although I prefer it cold. Make sure to mix before serving, as vinagrette may pool in bottom of bowl.
Alternative options for serving:
- Serve on a bed of greens for a bulkier “dinner” sized salad
- Make without tofu, and serve instead with a roasted meat
- Add feta or cheddar cheese for dairy-eaters
Alternative or additional ingredients:
- Roasted beets, squash, parsnips, cabbage, or radishes
- Pomegranate seeds
- Walnuts or pecans
I hope you enjoy this flexible recipe as much as I do! And Happy New Year 😉