Roasted Vegetable and Farro Salad
Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette
Ingredients:
1 cup farro
2 cups water or vegetable broth
1 zucchini, diced
1 red bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
1 cup cubed butternut squash (or sweet potato)
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Directions:
Preheat oven to 400°F (200°C).
On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid.
In a small bowl, whisk together all dressing ingredients.
In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly.
Serve warm or at room temperature, garnished with extra parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings
#farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette
Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.
Roasted Vegetable and Farro Salad
Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette
Ingredients:
1 cup farro
2 cups water or vegetable broth
1 zucchini, diced
1 red bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes
1 cup cubed butternut squash (or sweet potato)
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Directions:
Preheat oven to 400°F (200°C).
On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid.
In a small bowl, whisk together all dressing ingredients.
In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly.
Serve warm or at room temperature, garnished with extra parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings
#farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette
Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.
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