Farro salad with harvest vegetables

Ingredients: 

• 1 cup farro
• 1 cup apple cider 
• 2 bay leaves, and salt
• 6 to 8 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 cup shredded parmesan cheese
• 1/2 cup roasted and chopped pistachio nuts, or sub other nuts
• 1 cup  fresh chopped parsley, basil, mint or preferred combo
• 1/2 cup or more of fresh pomegranate seeds
• 1 cup+ of roasted harvest vegetables, such as onions, leeks, garlic, zucchini, eggplant, sweet peppers 

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, drain excess liquid, then discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).

On an oven sheet, lined with parchment, toss harvest vegetables such as thin sliced leeks or onions, sliced zucchini squash, garlic, sliced eggplant with olive oil, salt and pepper. Roast in the oven at 425 degrees until lightly browned and slightly carmelized. Remove and allow to cool. 

Just before serving, fold in fresh chopped herbs, roasted vegetables, pomegranate seeds, salt and pepper and another squeeze of lemon juice to taste.