Roasted Vegetable and Farro Salad
This roasted vegetable and farro salad is a hearty and flavorful dish that is perfect for a main course or side. The farro is cooked in olive oil, salt, and pepper, and then roasted with broccoli, cauliflower, red onion, and red bell pepper until the vegetables are tender and browned. The salad is then finished with a simple vinaigrette and served warm or at room temperature.
This recipe is inspired by the classic Italian dish, farro insalata. Farro is an ancient grain that has been cultivated in Italy for centuries. It is a hearty and versatile grain that can be used in a variety of dishes. This salad is a simple and flavorful way to enjoy farro. The roasting of the vegetables brings out their natural sweetness and caramelizes them slightly. The vinaigrette adds a touch of acidity and brightness to the salad. This salad is a great way to use up leftover roasted vegetables. It is also a great make-ahead dish that can be served warm or at room temperature.
Roasted Vegetable and Farro Salad Roasted Vegetable and Farro Salad Roasted Vegetable and Farro Salad Roasted Vegetable and Farro Salad
Prep time: 20 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup farro
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • 1 red onion, cut into wedges
  • 1 red bell pepper, cut into chunks
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine farro, olive oil, salt, and pepper. Toss to coat.
  3. Add broccoli, cauliflower, red onion, and red bell pepper to the bowl. Toss to coat.
  4. Spread vegetables in an even layer on a baking sheet.
  5. Roast in preheated oven for 25-30 minutes, or until vegetables are tender and browned.
  6. Remove from oven and let cool for 5 minutes.
  7. Serve warm or at room temperature.
Why It Works
  • The roasting of the vegetables brings out their natural sweetness and caramelizes them slightly.
  • The vinaigrette adds a touch of acidity and brightness to the salad.
  • This salad is a great way to use up leftover roasted vegetables.
  • This salad is a great make-ahead dish that can be served warm or at room temperature.