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–+ servings
Roasted Cauliflower and Farro Salad with Feta and Avocado

Roasted Cauliflower and Farro Salad with Feta and Avocado Bliss

A delightful Roasted Cauliflower and Farro Salad with Feta and Avocado, packed with flavor and nutrition.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large head cauliflower cut into bite-sized florets
  • 2 tablespoons extra-virgin olive oil for roasting
  • ¼ teaspoon red pepper flakes for a gentle kick
  • ¼ teaspoon fine sea salt to enhance flavors
For the Farro
  • 1 cup uncooked farro a chewy, nutty grain
  • 2 teaspoons extra-virgin olive oil to prevent sticking
  • 2 cloves garlic pressed or minced
  • ¼ teaspoon fine sea salt for seasoning
For the Salad
  • ⅓ cup pitted Kalamata olives sliced for texture
  • ¼ cup oil-packed sun-dried tomatoes for sweet-tart flavor
  • ½ cup crumbled feta creamy and tangy
  • 1 tablespoon lemon juice for freshness
  • freshly ground black pepper to taste
  • 1 avocado sliced into strips
  • 4+ handfuls leafy greens such as spring greens, spinach, arugula, or baby kale

Equipment

  • oven
  • Baking Sheet
  • medium saucepan
  • Large Bowl

Method
 

Instructions
  1. Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, red pepper flakes, and salt in a large bowl. Spread them in an even layer on a baking sheet. Roast for 25-35 minutes, tossing halfway, until tender and golden.
  2. Cook the farro by combining it with at least three cups of water in a medium saucepan. Bring to a boil, then lower to a gentle simmer. Cook until tender yet chewy, about 20-25 minutes. Drain excess water, then stir in olive oil, minced garlic, and salt. Set aside.
  3. Combine the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta, and lemon juice in a large bowl. Toss gently to mix until well combined. Taste and adjust salt and pepper as desired.
  4. Serve by placing a handful of leafy greens on each plate and top with the salad mixture. Drizzle with extra lemon juice and olive oil if desired. Enjoy immediately!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For a crunchy finish, sprinkle some toasted nuts on top before serving.

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