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Summer Farro Salad with Roasted Vegetables

Refreshing Summer Farro Salad with Roasted Vegetables Delight

Enjoy a delightful Summer Farro Salad with Roasted Vegetables, featuring nutty farro and vibrant veggies, perfect for a light meal on warm days.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Farro Substitute with quinoa or bulgur for gluten-free option
  • 2 cups Roasted Vegetables (e.g., bell peppers, zucchini) Roast until crispy
  • 2 tablespoons Olive Oil For roasting and dressing
  • 2 tablespoons Lemon Juice Freshly squeezed for brightness
  • to taste Salt & Pepper Essential for seasoning
  • 1/4 cup Fresh Herbs (e.g., basil, parsley) Optional but recommended

Equipment

  • oven
  • baking sheet
  • medium saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Chop vegetables into bite-sized pieces and spread them evenly on a baking sheet lined with parchment paper.
  2. Drizzle vegetables with olive oil, sprinkle with salt and pepper, toss to coat, and roast for about 20-25 minutes until golden and crispy.
  3. In a saucepan, bring water to boil, add farro, and cook according to package instructions until tender yet chewy, about 20-30 minutes. Drain any excess water.
  4. In a large bowl, combine cooked farro and roasted vegetables. Add fresh herbs and lemon juice. Toss to mix.
  5. Adjust seasoning with salt, pepper, or olive oil as desired. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 25IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For meal prep, avoid freezing with dressing; freeze plain farro and vegetables separately for up to 3 months.

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