Farro and Roasted Vegetable Salad
A vibrant, filling salad with roasted vegetables and chewy farro, perfect for weeknight meals and meal prep.
Ingredients
Main Ingredients
- 1 cup farro, pearled Can use other grains like barley or quinoa.
- 2 cups zucchini, chopped Can substitute with other veggies.
- 1 cup bell pepper, chopped
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil Essential for roasting.
- to taste salt and pepper Adjust based on preference.
- 1 tablespoon balsamic vinegar For drizzling at the end.
- 1 tablespoon fresh basil or parsley, chopped Uncooked; add at the end.
- optional feta cheese, olives, or toasted nuts For added flavor and texture.
Instructions
Preparation
- Wash and chop the vegetables into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a large baking tray.
Roasting
- Preheat the oven to 425°F (220°C).
- Roast the vegetables in the oven for about 25 minutes, until caramelized and tender.
Cooking Farro
- In a separate pot, bring salted water to a boil.
- Add the farro and simmer until soft but still chewy, about 20-30 minutes.
Assembly
- Once both the farro and vegetables are cooked, combine them in a large bowl.
- Drizzle with balsamic vinegar and toss in herbs and any optional extras.
- Taste and adjust seasoning as necessary.
Notes
Store leftovers in an airtight container for up to four days. Rewarm or enjoy cold, adding extra dressing if needed.