Farro Salad with Roasted Vegetables
A hearty and colorful salad featuring roasted seasonal vegetables and nutty farro, tossed in a lemon-herb vinaigrette.
Ingredients
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Instructions
Preheat oven to 400 degrees Fahrenheit. Toss broccoli florets, cherry tomatoes, and red onion with 2 tbsp olive oil, 1 tsp oregano, 0.5 tsp salt, and 0.25 tsp pepper on a baking sheet. Roast for 20 minutes until tender.
20 min
Meanwhile, cook farro according to package directions. Drain and let cool slightly.
In a large bowl, whisk together 3 tbsp lemon juice and 2 tbsp olive oil. Season with 0.5 tsp salt and 0.25 tsp pepper.
Add the cooked farro and roasted vegetables to the bowl. Toss to combine. Stir in 0.25 cup fresh parsley.
Serve warm or at room temperature.
Perfect With
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