Farro Bowl with Roasted Vegetables and a Kale Pesto Vinaigrette

Recipe by Joanne Eats Well with Others


For the kale pesto vinaigrette
  • 5 oz baby kale
  • ¾ cup pecans
  • ¼ cup champagne vinegar
  • salt and black pepper, to taste
  • ½ cup olive oil
For the salad
  • 2 cups Village Harvest Farro Perlato, cooked according to package directions
  • 2 tbsp olive oil
  • 1 head cauliflower, cut into florets
  • 1 medium sweet potato, peeled and cut into ½-inch dice
  • ½ cup dried cranberries
  • 5 oz arugula


  1. To make the pesto, in the bowl of a food processor, combine the kale, pecans, champagne vinegar, and olive oil. Pulse until pureed and well combined. Season to taste with salt and black pepper.
  2. For the salad, heat oven to 400F. Toss the cauliflower florets and sweet potato cubes with the olive oil. Spread on a parchment-lined baking sheet and season to taste with salt and black pepper. Roast for 20 minutes, or until tender and starting to brown.
  3. Toss the cooked farro with the roasted veggies, dried cranberries, arugula, and kale pesto vinaigrette. Season to taste with salt and black pepper. Serve warm.

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