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Farro Salad with Roasted Vegetables

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Indulge in this vibrant Farro Salad with Roasted Vegetables, where nutty farro meets a medley of colorful roasted veggies, all drizzled with a zesty dressing. This dish is perfect for any occasion, whether as a wholesome meal prep option or an eye-catching side at gatherings. Packed with flavor and nutrients, it’s bound to impress your family and friends!

Ingredients

Scale
  • 1 cup farro
  • 2 cups bell peppers (mixed colors), chopped
  • 1 cup zucchini, diced
  • 1/2 cup red onion, sliced
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1/3 cup feta cheese, crumbled
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. 1. Cook the Farro: Rinse farro under cold water. In a pot, combine rinsed farro with 3 cups salted water. Bring to a boil and simmer for 25-30 minutes until tender. Drain excess water.
  2. 2. Roast the Vegetables: Preheat oven to 425°F (220°C). Toss chopped bell peppers, zucchini, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  3. 3. Make the Dressing: Whisk together balsamic vinegar, Dijon mustard, lemon juice, remaining olive oil, and adjust seasoning.
  4. 4. Combine: In a large bowl, mix cooked farro and warm roasted vegetables. Drizzle dressing over the top and fold in crumbled feta cheese.
  5. 5. Serve: Allow to sit for 10 minutes before serving warm or chilled.

Nutrition

Keywords: - Feel free to swap in seasonal vegetables like asparagus or cherry tomatoes for variety. - For added crunch, consider mixing in nuts such as walnuts or almonds. - This salad can be made ahead of time; store components separately to maintain freshness.

Find it online: https://rosykitchenette.com/delicious-farro-salad-with-roasted-vegetables-recipe/