Roasted Spring Vegetable and Crispy Farro Salad
Delight in the vibrant flavors of spring with this Roasted Spring Vegetable and Crispy Farro Salad. Featuring a colorful medley of seasonal vegetables roasted to perfection and combined with nutty farro, this dish is not only visually stunning but also packed with flavor. Perfect for any occasion, from cozy dinners to festive gatherings, it’s a salad that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup farro
- 1 cup asparagus, chopped
- 1 cup bell peppers (red or yellow), sliced
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- ½ cup feta cheese (optional), crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss asparagus, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
- While the vegetables roast, cook the farro according to package instructions (about 25 minutes) until tender but still chewy. Drain well.
- In a large bowl, combine roasted vegetables with cooked farro. Stir in lemon juice and feta cheese if using. Toss gently to combine.
- Serve warm or at room temperature, garnished with fresh herbs if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: - Feel free to customize your salad by adding nuts like walnuts or almonds for crunch. - For a vegan version, simply omit the feta cheese or substitute it with a plant-based alternative. - Store leftovers in an airtight container in the fridge for up to three days.