Farro Simanim Salad With Leeks, Squash, Dates | The Jewish Week | Food & Wine

Farro Simanim Salad With Leeks, Squash, Dates

Farro Simanim Salad With Leeks, Squash, Dates

Flickr CC/Meal Makeover Moms

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This hearty Farro recipe is great for Rosh Hashana. Leeks, squash, and dates incorporate some of the holiday’s traditional Simanim.


2 cups cubed butternut squash

1 cup diced leeks

1 5 oz box Pearled Farro (Pereg brand comes recommended)

2 1/4 cups water

Olive oil

Kosher salt

Silan Vinaigrette:

3 TBSP Silan

2 TBSP Olive oil

1 TSBP red wine vinegar

1/2 tsp kosher salt

1/4 tsp black pepper

  1. In a large sauté pan, add a few turns of the pan of olive oil. Add butternut squash and sauté till browned and almost cooked through (about 10 minutes) then add in the leeks and cook till soft. Add the Farro to the pan to toast slightly and coat with the vegetables and oil. Add a pinch of salt and let farro toast for a minute.
  2. Then add water to pan and cover, bring to a boil then reduce to a simmer and lift the cover half way. (Add water if needed for the Farro to be cooked to al dente.)
  3. While the Farro is cooking prepare the Silan vinaigrette; then whisk together.
  4. When the Farro and veggies are cooked and all the water has evaporated, pour the vinaigrette over the Farro while still hot.  Serve at room temperature and enjoy!  

This recipe was provided by KosherMoms.Com in conjunction with Pereg Natural Foods