This salad is delicious, hearty, and filling-- perfect for a workday lunch. I roasted a combination of cauliflower and broccoli, then threw in some raw radishes just because they were in the CSA box. I had some wheat berries left over from the salad in Issue 105, so I opted to use those up instead of buying farro. The combination of wheat and parsley gives this salad a bit of a tabbouleh feel to it, but the roasted vegetables make it extra yummy. I love wheat berries now-- maybe I will spring for the big bag of farro I saw at Costco!
COOK THE ISSUE 2010
Cook the Issue 2010: Roasted Brassicas and Wheat Berry Salad with Feta
By Pielove, member
September 21st, 2010
Recipe Used: Roasted Broccoli and Farro salad with Feta
posted in: Gallery, Cook the issue 2010
Pielove writes: Just to add, this was delicious when first made, but after some time in the 'fridge, the wheat berries got hard and the broccoli and cauliflower got a little "whiffy". Eat this one right away. Posted: 8:53 pm on September 22nd
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