Description
A delightful dish that combines the nutty flavor of farro with a colorful array of roasted vegetables, creating a wholesome meal that is both satisfying and nutritious.
Ingredients
Scale
- 1 cup farro
- 3 cups water
- 2 tablespoons olive oil (for roasting)
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon balsamic vinegar
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil, chopped
Instructions
- Wash and chop all fresh vegetables into bite-sized pieces.
- Rinse farro under cold water, then combine with water and a pinch of salt in a saucepan. Bring to a boil, then simmer for 25-30 minutes until tender yet chewy.
- Preheat oven to 425°F (220°C). Spread prepared vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through.
- In a large mixing bowl, combine cooked farro and roasted vegetables, tossing gently.
- Drizzle with remaining olive oil and balsamic vinegar, then fold in chopped basil. Adjust seasoning if needed and serve.
Notes
- Feel free to mix in seasonal vegetables for variety.
- Chickpeas, grilled chicken, or feta cheese can be added for extra protein.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Farro Salad, healthy salad, vegetarian recipe, farro salad