Farro Salad with Roasted Vegetables
4 Servings
Preparation Time:
45 Minutes
This farro salad with roasted vegetables is a hearty, wholesome dish packed with nutty farro, sweet roasted bell peppers, and a burst of fresh flavor; perfect as a filling lunch or a satisfying side!
1/4 Cup of Basil
2 Servings Olive Oil
1 Medium Zucchini
2 Cups of Water
2 Bell Peppers
4 Servings of Salt & Pepper
1 Onion
1 Cup of Farro
Instructions:
Preheat the oven to 400°F (200°C)
In a large bowl, toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine the cooked farro, roasted vegetables, and basil. Drizzle with the dressing and toss to combine.
Serve the farro salad warm or at room temperature.
Per serving: 288 Kcal, 7g Protein, 8g Fat, 49g Carbs