Your first introduction to our cuisine is the picnic on the way into our lodges along the East Fork river. This cold salad is just one of the many delicious choices at the picnic.
Original recipe from www.alwaysorderdessert.com.
For the dressing
1) Preheat oven to 375 degrees.
2) Combine the farro and water in a medium pot and add about 2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer about 30 minutes until the farro is tender with just a bit of chew. Once ready, drain the farro well and rinse under cold water to cool. Let drain in a colander while you prepare the rest of the recipe.
3) While the farro cooks, toss the diced sweet potatoes and sage leaves with a few teaspoons of olive oil and season well with kosher salt and pepper. Spread out on a baking sheet and roast in the oven for about 20 minutes, or until the pieces are fork tender. Remove from the oven and let cool.
4) Toss the cooled farro with the cooked sweet potatoes (including the sage), parsley, scallions, cranberries, and apricots. Make sure everything is evenly distributed.
5) Combine the almonds and pumpkin seeds in a large skillet and toast over medium heat about 2-3 minutes, shaking the pan regularly and keeping a close eye on them so they don't burn. You just want them to warm up and smell a little bit toasted. Remove from heat and let cool.
6) Whisk together the ingredients for the dressing: olive oil, balsamic, lime zest, curry powder, turmeric, and cayenne. Pour dressing onto the farro mixture and toss to coat evenly. Fold in the cooled and toasted almonds and pumpkin seeds. Season with additional kosher salt and black pepper, to taste.
7) Serve at room temperature or chill, if desired. Will keep well in an air-tight container in the fridge for at least one week.
Filed In: Lunch