For this month’s Spice Tribe recipe, I finally decided on sharing this recipe after two previous failed attempts at other dishes. Third time is a charm with this one and it ended up being exactly what I was craving this week when I was testing recipes. After my recent trip to Salt Lake City and enjoying barbecue most of the week, I really just wanted some vegetables. And something quick that I didn’t have to fuss over.

Because of that, I kept things super simple this month, using Spice Tribe’s California Coast Sea Salt and Late Harvest Peppercorns to season the vegetables and in the dressing for this salad. Everything comes together quickly while the farro simmers. And since I don’t like overcooking the squash, there was still a great bite and textural contrast in the salad itself. Depending on the brand of farro you use, this chewy and nutty grain cooks fairly quickly and can be seasoned to your liking. I always like seasoning the water (or broth if i’m feeling fancy) with a pinch of sea salt and a small bay leaf.

I cooked the vegetables and made the dressing while the farro simmered so everything came together quickly to get tossed in a large bowl. I plated it for photos, but to be honest, I ate the rest of the salad straight out of the bowl. As for the dressing, I only used about half of the dressing for the salad but it stores well in the fridge for a few days and tastes great with other salad greens, mixed into grain bowls, or even as a marinade for a protein.

Squash and Farro Salad

Cook time: 20 minutes

Serves: 2-4

2 servings of farro, cooked according to package instructions and set aside to cool (see note)

2 tbsp neutral oil

4 green onions, thinly sliced, green and white parts separated

2 celery stalks, thinly sliced

1 small yellow squash, sliced into half moons

1 small zucchini, sliced into half moons

Large pinch of Spice Tribe California Coast Sea Salt Flakes

Large pinch of cracked Spice Tribe Late Harvest Black Peppercorns

2 garlic cloves, grated

Fresh parsley leaves, hand torn

Fresh mint leaves, hand torn

Arugula greens, as needed

Toasted sunflower kernels, as needed

Honey-Lemon Vinaigrette

1/4 cup extra virgin olive oil

1 large lemon, zested and juiced

2 heaping tsp honey

1 tsp Dijon mustard

Small pinch of Spice Tribe California Coast Sea Salt

Small pinch of cracked Spice Tribe Late Harvest Black Peppercorns

Note: package instructions will vary for the farro based on what brand you use. The one I used called for 1/4 cup of dry farro per serving, so I simmered 1/2 cup of dry farro in a medium saucepan with 1 1/3 cup water, pinch of sea salt, and a small bay leaf.

Cook the farro according to package instructions.

Meanwhile, in a large frying pan, heat the oil over medium heat and sauté the white parts of the green onion with the sliced celery until fragrant, about 3 minutes. Stir in the sliced yellow squash and zucchini. Season with a large pinch of the Spice Tribe California coast sea salt and cracked black pepper and stir. Sauté for 6-7 minutes or until the squash is slightly tender. Stir in the garlic and cook until fragrant, then remove from the stove and set aside.

By now, the farro should almost be done cooking. Drain any excess liquid from the farro and set aside to cool slightly. To make the dressing, in a mason jar or small container with a lid, combine the extra virgin olive oil, lemon zest and juice, honey, dijon mustard, and a small pinch of sea salt and black pepper. Cover with a tight-fitting lid and shake well until fully combined. Taste and adjust the seasoning of the dressing to your liking.

Combine the cooked farro and squash mixture in a large mixing bowl. Pour over some of the dressing and gently toss. Right before serving the salad, toss in the hand torn parsley and mint leaves, a few handfuls of arugula, and a few spoonfuls of toasted sunflower kernels. Gently fold everything together. Garnish with the green parts of the green onion.

¡Buen provecho!