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Cauliflower, Farro, and Walnut Salad

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Photo and recipe by Charlotte Benz!

The tart, sweet crunch of the pomegranate seeds and the brightness of fresh herbs cut through the cold-weather routine of this roasted vegetable and grain salad, providing a burst of refreshing color and flavor to this autumn-to-winter dish.



  • 1 head of cauliflower, thinly sliced (1/8 in thick)

  • 1 Tbsp olive oil

  • ½ c dry farro (cooked 1 ½ cup)

  • ½ white onion

  • 1 peeled carrot

  • 1 herb bundle: parsley stems, bay leaf, thyme sprigs

  • ½ Tbsp salt

  • ½ pomegranate, seeds removed

  • 1 c toasted walnuts, roughly chopped

  • ½ c mint leaves, chiffonade

  • ½ c parsley leaves, roughly chopped

  • Goat cheese, to garnish


  • 1 Tbsp Dijon Mustard

  • 1 Tbsp red wine vinegar

  • 3 Tbsp olive oil

  • Salt and pepper, to taste


  1. Pre-heat oven to 500 degrees, line two trays with parchment paper.

  2. Halve the cauliflower and remove core, thinly slice and drizzle with 1 tbsp of olive oil. Distribute between two baking sheets being mindful not to overcrowd the pan. Bake at 500 for 10-15 minutes or until slightly browned at the edges while maintaining a bit of bite to the vegetable.

  3. Quickly soak the farro: add enough water to cover farro with two inches of liquid and bring to a boil. Once boiling, strain the grains from liquid, add grains back to pot, submerge in water (2 inches extra coverage) along with 1/2 half onion, peeled carrot, herb bouquet, and salt. Bring to a simmer and let cook for 20 mins testing grains for doneness (chewy, not soft – firm, but no crunch). Once cooked, remove grains from liquid and set aside.

  4. While farro cooks, remove cauliflower from oven and let cool on sheets for 5 minutes.

  5. Meanwhile, toast walnuts in oven (5-7 minutes). Once toasted roughly chop nuts

  6. To make the dressing, whisk together mustard and red wine vinegar in a small bowl until mixture is uniform in consistency (emulsified), begin adding olive oil to mixture in small amounts whisking to combine until all oil has been incorporated.

  7. Combine cauliflower, farro, walnuts, pomegranate seeds, parsley, and mint together in a serving bowl, setting a few seeds, nuts and herbs aside to garnish. Dress with Dijon vinaigrette. Top with garnish and last additions of salt and fresh cracked pepper to taste. Serve and enjoy!