Photo: Anna Pelzer
Roasted Cauliflower and Farro Salad with Feta and Avocado
15 ingredients
15 min + 30 min
4
openrecipes
A warm and filling farro and caramelized cauliflower salad, featuring Greek flavors like feta, kalamata olives and sun-dried tomatoes. Greens and avocado round it out into a full meal. This salad would pack great for lunch!
Estimated Nutrition (whole recipe, rough)
765
Calories
23g
Protein
48g
Fat
73g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- Light sprinkle fine-grain sea salt
- 1 cup uncooked farro, rinsed
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or minced
- ¼ teaspoon fine-grain sea salt
- 15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 2 ounces feta, crumbled (a heaping half cup)
- 1 tablespoon lemon juice (about ½ lemon’s worth)
- Freshly ground black pepper, to taste
- 1 avocado, sliced into thin strips
- 4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes