Farmhouse Mix

Cuisine: Sub Recipe

Cook Time: 50 Minutes

Serves: 6

Fill your heart along with your tummy with the yummy farro salad. Loaded with sweet potatoes, greens, and apples, this crunchy and sweet-salty salad is a perfect accompaniment to your meal, and it can be a wholesome light dinner all by itself. Learn how to make this yummy farmhouse mix farro salad here!

  • Cooked farro – 1 cup
  • Sweet potato ( chopped) - 1
  • Carrots – 2 ( peeled in ribbons)
  • Diced apple- 1 
  • Salad greens – 2 cups
  • Sliced radishes – 2
  • Chopped kale leaves – a handful
  • Cauliflower/ broccoli florets – ½ cup
  • Cut green beans – ½ cup
  • Chopped parsley – ½ cup
  • Toasted almonds cut in pieces - ½ cup

For the salad dressing

  • Extra virgin olive oil – ¼ cup
  • Apple cider vinegar – 2 tablespoons
  • Salt – as per taste
  • Dijon mustard – 1 teaspoon
  • Freshly ground pepper – as per taste
  • Maple syrup – half a teaspoon 

Vegan Farro salad loaded with farmhouse mix vegetables.

  1. Coat the sweet potatoes with olive oil, adding the required amount of salt and pepper. 
  2. Add the sweet potatoes and roast them in a pan until it turns golden brown. Alternatively, you may bake it in the oven at 400 degrees for about 35 minutes.
  3. Add the dressing ingredients to a bowl and combine using a whisk.
  4. Take the cooked farro in a large bowl. Add a bit of dressing and a few kale pieces and give it a gentle mix.
  5. Add the greens, cauliflower florets, radishes, green beans, apple, almonds, and parsley to the mixture. Add the dressing liberally.
  6. Add salt and pepper as per the taste and serve.

Chef Tip: 

  • Cook 1 cup farro with three cups of water until it gets soft. 
  • It takes about 40 minutes to get the farro cooked.
  • You may cook it in large quantities and store it in the refrigerator and use it in salads when required. 

Farmhouse mix vegetables can be used in a wide range of quick and easy recipes. Try these recipes to bring taste and health together! 

Quick Bites

Fun Fact

• The lettuce variety consumed by Ancient Greeks and Romans had sleep-inducing properties, which is the reason it was served at the end of meals.

• The dictatorial Emperor Domitian served this at the beginning of meals so he could torture his guests by forcing them to stay awake in his presence.

• This, however, has changed over the years as the sleep-inducing properties were bred out of current varieties of lettuce.

Historical Fact

• This is a combination or mixture of finely diced vegetables such as onion, celery, and carrot forming a flavour base for stocks, soups, sauces, and other dishes.

• The mix is also called Mirepoix and is referred to as one of the fundamental elements of culinary arts.

• It is believed to have been created in the 18th century by Charles-Pierre-Gaston Francois de Levis, known as the duc de Levis-Mirepoix in France who was a French field marshal & ambassador, and a member of the noble family of Levis, Lords of Mirepoix. According to Pierre Larousse, the unfortunate Duke of Mirepoix was “an incompetent and mediocre individual” whose only chance at fame was to give his name to a dish made of seasonings.

Nutrition Fact

• Carrots are rich in vitamins, minerals, and fiber.

• Carotenoids have anti-cancer properties due to the antioxidant power it holds and hence reduces the risk of prostate cancer, lung cancer, and colorectal cancer.

• Further, celery is loaded with vitamin B6, calcium, vitamin C, potassium, vitamin A, folate, vitamin K, fiber and protein. It lowers inflammation, reduces bad cholesterol or LDL, prevents liver diseases, fights infection and aids in healthy weight loss.

• Onions are packed with nutrients such as vitamin C, vitamin B, and potassium. They benefit heart health, have antioxidant properties, anti-cancer properties, regulate blood sugar levels, improve bone density and have antibacterial properties.