Bluebird Grain Farms Farro & Collard Green Salad
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A hearty and crunchy salad featuring nutty farro, roasted beets and turnips, and thinly sliced collard greens, carrot, radish, and fennel, all tossed in a roasted garlic lemon vinaigrette and topped with toasted sesame seeds.
Ingredients
- 2 medium red beets peeled and cut into 1-inch chunks
- 2 medium turnips peeled and cut into 1-inch chunks
- 59.1 ml extra-virgin olive oil
- 4.93 ml kosher salt
- Freshly ground black pepper
- 237 ml uncooked farro
- 5 sprig fresh thyme
- 2 collard greens tough ribs removed and leaves thinly sliced (chiffonade)
- 1 carrot sliced paper thin
- 1 small watermelon radish sliced paper thin
- 1 small fennel bulb sliced paper thin
- 177 ml Roasted Garlic Lemon Vinaigrette
- 118 ml toasted sesame seeds
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 231 mg
- Iron: 3.25 mg
- Magnesium: 92.6 mg
- Phosphorus: 267 mg
- Potassium: 656 mg
- Zinc: 2.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 4.93 ml kosher salt
- Freshly ground black pepper
- 237 ml uncooked farro
- 5 sprig fresh thyme
- 177 ml Roasted Garlic Lemon Vinaigrette
- 118 ml toasted sesame seeds
Prepare
- 2 medium red beets, peeled and cut into 1-inch chunks
- 2 medium turnips, peeled and cut into 1-inch chunks
- 2 collard greens, tough ribs removed and leaves thinly sliced (chiffonade)
- 1 carrot, sliced paper thin
- 1 small watermelon radish, sliced paper thin
- 1 small fennel bulb, sliced paper thin
Let's Cook
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Step 1.
Preheat the oven to 400°F. Line baking sheets with parchment paper. Spread the peeled and chunked beets and turnips on the sheets. Drizzle with ¼ cup olive oil and season with salt and pepper. Roast until tender when pierced with a fork, 35 to 45 minutes.
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Step 2.
While the vegetables roast, cook the farro: In a medium saucepot over medium-high heat, bring 6 cups water to a boil. Add 1 cup farro, 1 teaspoon kosher salt, and 5 to 6 sprigs fresh thyme. Cook until soft but still chewy, about 25 minutes. Drain in a strainer and set aside to cool.
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Step 3.
In a large bowl, combine the thinly sliced collard greens, carrot, watermelon radish, and fennel with the roasted beets and turnips. Add the cooled farro and a few pinches of salt and pepper. Toss everything together.
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Step 4.
Pour ¾ cup Roasted Garlic Lemon Vinaigrette over the salad and mix with your hands or a spoon until thoroughly coated. Taste and adjust seasoning with more dressing, salt, or pepper as needed.
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Step 5.
To serve, divide the salad equally among four plates or arrange on a platter. Garnish with ½ cup toasted sesame seeds.