Michelle Cooks: Roasted Leek & Farro Salad with Pecans & Cranberries

We put a spin on your signature salad by adding leek and farro and the outcome was delicious.

Michelle was back in the Heritage House Kitchen to bring you the recipe.Md Cooks Leek Pkg 4.transfer

Here it is:

Roasted Leek & Farro Salad with Pecans & Cranberries


  • 2 1⁄2 cups (500g) farro
  • 4 leeks
  • 3 garlic cloves, skin left on
  • 2 tbsp olive oil
  • 60g baby rocket or spinach
  • 1⁄2 cup (50g) pecans, toasted, roughly chopped
  • 1⁄2 cup dried cranberries, or dried sour cherries
  • 1 red apple, sliced
  • 1 large carrot, shaved (we used a purple carrot, but you can use a standard carrot if you prefer)

Curry Dressing

  • 11⁄2 tbsp maple syrup
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 1 tbsp red curry paste
  • 11⁄2 tbsp white wine vinegar
  • 3⁄4 cup olive oil


  1. To cook the farro, place into a large pot of boiling water over medium-high heat. Boil for 20 minutes or until tender, then drain and allow to cool.
  2. Meanwhile, preheat the oven to 190°C, grease and line a baking tray. Cut the leeks on the diagonal into 2cm-wide pieces, then place leeks and garlic on the prepared tray. Drizzle over the oil, season well with salt and pepper and toss to coat. Roast for 20 minutes, or until the leeks are caramelized and golden.
  3. In a bowl, toss the rocket, chopped pecans, cranberries and apple slices with the cooked farro. Arrange farro mix on a plate with the roasted leeks and carrot. To make the curry dressing, mash the roasted garlic, whisk together with the maple syrup, ginger, lemon juice, red curry paste, vinegar, and olive oil.
  4. Season with sea salt and pepper. When ready to serve, pour the dressing over the salad, toss to combine.

Michelle Cooks is sponsored by Burritt’s Fresh Markets.

Categories: Michelle Cooks, Recipes, the four