Farro Salad with Roasted Vegetables

A hearty and nutritious farro salad packed with colorful roasted vegetables and a zesty lemon vinaigrette.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

1 cup farro

2.5 cups vegetable broth

0.25 cup olive oil

1 whole lemon

1 tsp dijon mustard

0.5 tsp honey

0.5 tsp salt

0.25 tsp black pepper

1 medium sweet potato

0.5 medium red onion

1 medium bell pepper

1 medium zucchini

1 cup cherry tomatoes

0.25 cup parsley

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1
Preheat oven to 400 degrees F (200 degrees C).
2
Rinse the farro under cold water.
3
In a medium saucepan, combine the rinsed farro and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes, or until the farro is tender and liquid is absorbed.
30 min
4
While the farro is cooking, prepare the vegetables. Peel and dice the sweet potato into 1-inch cubes.
5
Cut the red onion into wedges.
6
Seed and chop the bell pepper into 1-inch pieces.
7
Chop the zucchini into 1-inch rounds or half-moons.
8
On a large baking sheet, toss the sweet potato, red onion, bell pepper, and zucchini with 2 tablespoons of olive oil, salt, and pepper.
9
Roast the vegetables for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
20 min
10
While vegetables roast, prepare the lemon vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the juice of 1 lemon, Dijon mustard, and honey. Season with salt and pepper to taste.
11
Once the farro is cooked, fluff it with a fork.
12
In a large bowl, combine the cooked farro, roasted vegetables, and cherry tomatoes.
13
Pour the lemon vinaigrette over the salad and toss gently to combine.
14
Stir in the chopped fresh parsley just before serving.

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