Food Coach

Farro Salad with Fall Vegetables Recipe


Recipe from Chef Anthony Jacquet of The Whisper Restaurant and Lounge

Serves: 4


  • 2 cups farro, cooked
  • 1 cup butternut squash, diced and roasted
  • cup pomegranate seeds
  • cup pistachios, toasted
  • cup celery leaf and parsley leaf
  • cup prunes, chopped
  • 1oz chardonnay vinegar
  • cup ev olive oil
  • 1tsp ras al hanout
  • cup feta cheese


  1. Mix all ingredients except for feta cheese and toss.

  2. Garnish with feta cheese.

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