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Warm Farro Salad with Roasted Root Vegetables Recipe

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4 from 13 reviews

A hearty and flavorful warm farro salad featuring tender roasted root vegetables, baby spinach, tangy lemon, goat cheese, pistachios, and cranberries. This nutritious dish combines the nutty texture of farro with sweet roasted squash, carrots, and red onion, making a perfect vegetarian meal or side dish.

Ingredients

Roasted Vegetables

  • 1 1/2 tablespoons olive oil
  • 3 cups cubed butternut squash
  • 2-3 carrots, peeled and sliced
  • 1/2 red onion, cut into 1/2 inch wedges
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 dash sea salt and ground black pepper

Farro

  • 1 cup farro
  • 1 cup vegetable broth
  • 1 cup water

Salad Dressing and Toppings

  • 1/2 bag (5 oz) baby spinach
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/3 cup crumbled goat cheese
  • 1/3 cup chopped pistachios
  • 1/4 cup dried cranberries
  • Sea salt and ground black pepper, to taste

Instructions

  1. Preheat Oven and Prepare Vegetables: Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the cubed butternut squash, sliced carrots, and red onion wedges. Toss them with olive oil, dried rosemary, minced garlic (or garlic powder), and a dash of sea salt and black pepper, ensuring everything is evenly coated.
  2. Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the oven for 45-55 minutes, or until the vegetables are tender and lightly browned. Once done, transfer the roasted vegetables to a large mixing bowl.
  3. Cook Farro: While the vegetables roast, bring one cup of vegetable broth and one cup of water to a boil in a small saucepan. Add the farro, reduce heat to a simmer, and cook for 15-20 minutes until tender. Drain any excess liquid if necessary.
  4. Combine Salad Ingredients: Add the cooked farro to the bowl with the roasted vegetables. While the mixture is still hot, stir in the baby spinach, allowing it to wilt slightly from the heat.
  5. Add Dressing and Toppings: Stir in fresh lemon juice, lemon zest, red wine vinegar, and olive oil to the salad. Fold in the crumbled goat cheese, chopped pistachios, and dried cranberries. Adjust the seasoning with additional sea salt and ground black pepper to taste.
  6. Serve: Serve the warm farro salad immediately, or chill it for later. Enjoy as a nutritious main dish or a flavorful side.

Notes

  • You can substitute farro with barley or quinoa if preferred.
  • For a vegan version, omit goat cheese or replace with a plant-based cheese alternative.
  • Make sure to spread the vegetables in a single layer for even roasting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add a drizzle of honey or maple syrup for extra sweetness if desired.

Find it online: https://marthatasty.com/warm-farro-salad-with-roasted-root-vegetables-recipe/