Healthy Warm Farro Salad
A hearty salad featuring warm farro and roasted veggies, packed with nutrition and flavor, perfect for cozy dinners.
Equipment
- Baking sheet
- Medium saucepan
- Mixing Bowls
- Knife and cutting board
- Measuring Cups and Spoons
- Whisk or jar for dressing
- Large serving bowl or platter
Ingredients
For the Salad
- 1 cup farro Rinsed and cooked
- 2 cups mixed vegetables (e.g., sweet potatoes, brussels sprouts) Roasted
- 1 tablespoon olive oil For drizzling
- 1 tablespoon lemon juice For flavor
- 1/2 cup crumbled feta or goat cheese (optional) For tanginess
- 1/4 cup toasted walnuts or pumpkin seeds (optional) For crunch
For Storage
- 3 days airtight container To store leftovers in the fridge
Instructions
Preparation and Roasting
- Preheat your oven to 450°F (or higher).
- Spread mixed vegetables on a baking sheet, ensuring they're not crowded.
- Roast vegetables until they have a nice char, stirring occasionally.
Cooking Farro
- In a pot, bring salted water to a boil and add farro.
- Cook farro until it opens up and softens, then drain and rinse to avoid gumminess.
Combining
- In a large bowl, combine cooked farro and roasted veggies while still warm.
- Drizzle with olive oil and lemon juice, then season to taste.
Notes
This salad can be customized with seasonal vegetables. Reheat leftovers in the microwave or skillet with a splash of water. Avoid adding soft ingredients until serving.