This is a fall and winter main dish or side dish salad that's ideal for the holidays or any celebration. It features boiled whole grains, greens with roasted vegetables tossed in apple cider vinaigrette and garnished with feta and toasted pumpkin seeds. In this recipe, I use farro and arugula, but you can easily substitute other cooked whole grains, including wheat berries, barley or long-grain brown rice. For the greens, baby spinach or kale are great, too.
Toss the beets with the olive oil, 1 teaspoon of the salt and pepper and roast in a single layer on a sheet pan at 400 degrees F until fork tender, turning once, about 25 minutes.
Meanwhile, cover the farro with water in a sauce pan and bring to a boil. Add 1/2 teaspoon of the salt, reduce the heat to a low boil and cook until tender to the bite, about 20 minutes. Drain well and allow to cool.
While the beets and farro cook, make the dressing. Whisk the vinegar, mustard and honey in a small bowl. Add the olive oil, salt and pepper to create a thick vinaigrette.
While the beets and farro are still warm, toss them in a mixing bowl with 3/4 of the dressing. Toss well and taste for seasoning. You can prepare the salad up to 1 day in advance up to this point.
When ready to serve, toss the farro mixture with the arugula and the feta. Taste for seasoning and add additional dressing to taste. Sprinkle with the pumpkin seeds, reserving some for the top.
Transfer the salad to a serving platter or shallow bowl and top with the reserved pumpkin seeds.
To save cooking time, you can soak the farro overnight in the refrigerator and then drain.
To toast the pumpkin seeds, bake in a single layer on a baking sheet at 350 degrees until lightly golden brown, about 8 minutes.