Hello, friends! Chef Olive here. When the turkey comes out, I like to have something warm and hearty next to it, and a warm grain side does that beautifully.
Our warm farro salad is an autumn and winter salad that works as a main or a side, so it fits right in on the Thanksgiving table.
What goes in it
Farro cooked in vegetable broth is the base. We toss it with roasted butternut squash and diced roasted root vegetables, plus finely chopped kale or chard. The dressing is olive oil, sherry vinegar, Dijon mustard, minced garlic and shallot, with salt and pepper to taste.
How we make it
Whisk the dressing, simmer the farro in the broth until tender, and roast the squash and root vegetables while it cooks. Then stir the farro with half the dressing, fold in the vegetables and kale, and season to taste. You can add soft cheese if you like.
Get every measurement and step in the full warm farro salad recipe.
Another fall side to try
Looking for one more dish for the table? Try our Roasted Carrot Lentil Salad.
Cook Thanksgiving sides with us
Join Chef Eden for Thanksgiving Sides on Sunday, November 22 at 11am in our Berkeley kitchen. Book your spot here.
See you in the kitchen!
Chef Olive
