Cabbage & Farro Salad with Roasted Broccoli & Herby Tahini Dressing

A tossed salad that lasts for days!

Ingredients:

For the Dressing:

1 cup parsley leaves and tender stems

1 cup dill fronds and tender stems

1/2 cup freshly squeezed lemon juice

1/2 cup tahini

1/4 cup olive oil

1/4 cup water

2 tablespoons date syrup

2 garlic cloves

1 jalapeño, stemmed and seeded

Kosher salt

For the Salad:

2 pounds broccoli, cut into 1-inch florets, stems peeled and thinly sliced, and tossed with 2 tablespoons olive oil, salt, and pepper, then roasted at 450°F for 20-25 minutes

2 cups dried farro, simmered for 30 minutes in salted water, then drained

1 medium head green cabbage, cored and finely chopped

Kosher salt and freshly ground black pepper

Directions:

1. For the dressing: Add all the dressing ingredients to the blender and purée until smooth.

2. For the salad: Make sure farro and roasted broccoli are completely cooled, then add to a large bowl with the cabbage and dressing. Toss to coat, then taste and adjust seasoning with salt and pepper. Keep in the fridge until ready to serve, and leftovers stay good for up to 5 days refrigerated in an airtight container.