About the Recipe
This farro and roasted vegetable salad is a nutrient-packed, plant-based meal. The chewy, nutty farro pairs beautifully with caramelized bell peppers and other roasted veggies, creating a comforting yet vibrant dish. Whether you enjoy it warm or at room temperature, this salad is incredibly versatile and great for a nutritious lunch, a light dinner, or a side dish.
Ingredients
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
Preparation
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