This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch, too! Recipe yields 4 hearty salads.
Recipe inspired by George’s at the Cove in La Jolla.
Storage suggestions: Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Change it up: If you can’t find farro, spelt berries or wheat berries would be great substitutions. You might have to cook those grains longer.
Make it gluten free: I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
Make it vegan: Skip the feta. You might want to add some extra olives to make up for it.