Farro Seasonal Roasted Vegetables (Printable Version)
Wholesome farro paired with vibrant roasted vegetables in a bright lemon-herb dressing.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 medium zucchini, chopped
05 - 1 red bell pepper, chopped
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 1 small sweet potato, peeled and cubed
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon black pepper
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 tablespoon chopped fresh parsley
16 - 1 tablespoon chopped fresh basil
17 - Salt and pepper, to taste
→ Toppings
18 - 1/3 cup crumbled feta cheese (optional)
19 - 1/4 cup toasted pumpkin seeds or pine nuts
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell pepper, red onion, cherry tomatoes, and sweet potato with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway, until tender and caramelized.
04 - Rinse farro under cold water. In a saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until farro is tender. Drain excess water and let cool slightly.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, basil, salt, and pepper.
06 - In a large serving bowl, combine cooked farro and roasted vegetables. Pour dressing over and toss gently to combine.
07 - Top with feta cheese and toasted seeds or nuts. Serve warm or at room temperature.
# Expert Advice:
01 -
- Its the kind of salad that actually fills you up without leaving you heavy
- You can roast the vegetables ahead of time and the flavors get even better
02 -
- Letting the roasted vegetables cool slightly before tossing with farro prevents the grain from absorbing too much moisture
- The salad tastes even better after sitting for an hour, giving the dressing time to penetrate everything
03 -
- Roast vegetables on the lower rack if they are browning too quickly
- Spread vegetables in a single layer with space between pieces for proper caramelization