Warm Salads for the Winter
Many people’s New Years’ resolutions are to eat healthier. When I think of “healthy foods” the first thing that comes to my mind is salad. While there are many meals that are also healthy, I personally feel my best after eating a salad. It’s such a nutrient dense meal that allows you to pack in a variety of veggies, protein, and flavors. However, eating a salad during the winter is not always appealing. When it’s cold, I want to eat something warm and cozy. A cold and raw vegetable salad does not sound like a cozy meal to me, that’s for sure. So that’s where this Za’atar Roasted Vegetable Farro Salad comes into play!
Who ever said that salads have to be cold? Nobody. Warm salads are in for the winter and cold salads are out! Just as you would imagine, it’s not a piping hot dish but it’s also not frigidly cold. This salad has roasted cauliflower, eggplant, and red onion coated in a za’atar seasoning tossed with farro, sundried tomatoes, feta, and arugula served with a Creamy Za’atar Dressing. We cool the roasted vegetables and farro until they’re warm to the touch then everything is tossed together! It’s the perfect healthy yet hearty salad that’s packed with different flavors and textures.
Zesty Za’atar
First thing’s first: Za’atar. Za’atar is a Middle Eastern spice blend of oregano, thyme, sumac, and sesame seeds. Those are just a few of the common spices found in za’atar seasoning, but the list of spices can vary depending on the region. I love using za’atar when cooking because, like I mentioned, it’s already a blend of herbs and spices. So if I’m trying to keep it simple, za’atar adds a variety flavors, aromas, and textures just from one blend! You can use it on chicken, dips, or vegetables, which is what we’ll be using today!
We are going to generously season our vegetables with za’atar, paprika, cumin, garlic powder, and coriander. Roast the veggies in the oven until browned and tender then allow them to cool until just warm. Honestly, if you’re looking for a delicious and easy side dish you can stop right here. These za’atar roasted vegetables are delicious on their own and serve as a simple yet flavorful side dish! The cauliflower and eggplant absorb all of the seasonings and the red onions caramelize giving them a sweet roasted flavor.
Toss it Together
As delicious as those veggies are, we’re here to make a Za’atar Roasted Vegetable Farro Salad, so let’s get it moving! Everything else is easy peasy lemon squeezy. While the vegetables roast, cook the farro according to the package directions. Then let it cool until just warm. To make the Creamy Za’atar Dressing, add everything to a bowl and mix it all together. This dressing is creamy, tangy, and herbaceous thanks to our lovely friend, za’atar. It compliments and binds all of the flavors in the salad together.
To complete the dish, toss the warm roasted vegetables and farro with the sundried tomatoes, arugula, and parsley. I like to save the feta for topping because I find that it’s a bit too delicate to be tossed together with all of the other ingredients. The crumbles melt away and make the salad pasty, which is not what we’re looking for. Drizzle the Creamy Za’atar dressing on top and now you have a delicious yet nutritious salad for the winter! This is a zesty, savory, and hearty bite you’ll be coming back to throughout the winter. Try this Za’atar Roasted Vegetable Farro Salad out and let me know what you think in the comments below!
Check out more salad recipes:
Citrus Avocado Salad with Fried Goat Cheese Balls
Butternut Squash Spinach Salad
Za’atar Roasted Vegetable Farro Salad
Ingredients
For the Za'atar Roasted Vegetables
- 1 Small/Medium Head of Cauliflower (cut into florets)
- 1 Globe Eggplant (cut into 3/4 inch cubes)
- 1 Red Onion (cut into 3/4 inch cubes)
- 1/4 cup Olive Oil
- 2 Tbsp Za'atar Seasoning
- 1 1/2 tsp Paprika
- 1 1/2 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Ground Coriander
- 1 1/2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
For the Creamy Za'atar Dressing
- 4 Tbsp Greek Yogurt
- 4 Tbsp Mayonnaise
- 3 Tbsp Olive Oil
- 3 Tbsp Milk
- 2 Tbsp Water
- 1 1/2 Tbsp Lemon Juice
- 1 Tbsp Tahini
- 1/2 Tbsp Dijon Mustard
- 1 tsp Za'atar Seasoning
- 3/4 tsp Sumac
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For the Farro Salad
- 1 cup Uncooked Farro (about 3 cups cooked)
- 1 (7 oz.) Jar of Sundried Tomatoes (drained and roughly chopped)
- 4 cups Arugula
- 1/4 cup Chopped Parsley
- 1 cup Crumbled Feta
Instructions
For the Za'atar Roasted Vegetables
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper. Place the cauliflower, eggplant, and red onion onto the baking sheet. Drizzle the olive oil over top then sprinkle on the za'atar, paprika, cumin, garlic powder, coriander, kosher salt, and pepper.
- Toss the vegetables together with the olive oil and seasonings until the ingredients are evenly combined. Place them in the oven to roast for about 30-35 minutes until the vegetables are tender and have browned. Remove them from the oven and set aside to cool slightly.
For the Creamy Za'atar Dressing
- While the vegetables roast, make the dressing. Combine all the ingredients listed in a bowl and whisk until combined. Set aside.
For the Farro Salad
- Cook the farro according to the package directions. You should yield about 3 cups of cooked farro. Set it aside to cool until slightly warm.
- In a large bowl , add in the roasted vegetables, farro, sundried tomatoes, arugula, and parsley. Gently toss until combined. Top with crumbled feta and serve with the creamy za'atar dressing Enjoy!
