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Warm Farro Salad with Roasted Root Vegetables

Warm Farro Salad with Roasted Root Vegetables

Name: Warm Farro Salad with Roasted Root Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Cuisine: American
Ingredients: Butternut squash 1; Red onion ½; Olive oil 1 ½ tbsp; Sea salt dash; Black pepper dash; Vegetable broth 1 cup; Water 1 cup; Semi-pearled farro 1 cup; Baby spinach 2 ½ oz; Garlic 2 cloves; Lemon juice ½ tbsp; Lemon zest 1 tsp; Dried rosemary 1 tsp; Red wine vinegar 1 tbsp; Olive oil 1 tbsp; Sea salt; Black pepper; Pistachio nuts ⅓ cup; Cranberries ¼ cup; Goat Cheese ⅓ cup

nutritious and delicious

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55m
Serves 5
Easy
(1)

Ingredients

	For the roasted vegetables:
	1 Butternut squash small, peeled and cubed, 3 ½ cups
	½ Red onion small, cut into ½-inch wedges
	1 ½ tbsp Olive oil
	dash Sea salt
	dash Black pepper ground
	For the farro:
	1 cup Vegetable broth
	1 cup Water
	1 cup Semi-pearled farro dry
	For the salad:
	2 ½ oz Baby spinach
	2 cloves Garlic minced or ½ teaspoon granulated garlic powder
	½ tbsp Lemon juice
	1 tsp Lemon zest
	1 tsp Dried rosemary
	1 tbsp Red wine vinegar
	1 tbsp Olive oil
	Sea salt to taste
	Black pepper ground, to taste
	⅓ cup Pistachio nuts chopped
	¼ cup Cranberries dried
	⅓ cup Goat Cheese crumbled, omit if vegan

Nutritional information

315

calories

13g

fat

37.5g

carbohydrates

protein

5mg

cholesterol

80mg

sodium

Cuisine:

American Recipes

Ingredients

For the roasted vegetables:
1 Butternut squash
small, peeled and cubed, 3 ½ cups
½ Red onion
small, cut into ½-inch wedges
1 ½ tbsp Olive oil
dash Sea salt
dash Black pepper
ground
For the farro:
1 cup Vegetable broth
1 cup Water
1 cup Semi-pearled farro
dry
For the salad:
2 ½ oz Baby spinach
2 cloves Garlic
minced or ½ teaspoon granulated garlic powder
½ tbsp Lemon juice
1 tsp Lemon zest
1 tsp Dried rosemary
1 tbsp Red wine vinegar
1 tbsp Olive oil
Sea salt
to taste
Black pepper
ground, to taste
⅓ cup Pistachio nuts
chopped
¼ cup Cranberries
dried
⅓ cup Goat Cheese
crumbled, omit if vegan

Warm Farro Salad with Roasted Root Vegetables

This Warm Farro Salad with Roasted Root Vegetables is a flavorful and comforting dish packed with healthy veggies and nutritious farro. Chewy and nutty farro marries beautifully with roasted butternut squash, carrots, and red onions. Add the pistachios and cranberries for a little crunch and pop of color, and toss the salad with an easy homemade salad dressing. I like to toss in the crumbled goat cheese too, but feel free to omit it if making this vegan.

This salad starts out by roasting the vegetables with olive oil, salt and black pepper. In the meantime, prepare the farro: Bring the broth and water to a boil and add the farro. Simmer until tender, then drain any extra liquid and transfer the farro to a skillet. Add the spinach and garlic and sauté until the spinach just wilts. To make the dressing, combine the ingredients in a mason jar and shake to blend well. Assemble the salad by combining the cooked farro with roasted vegetables, chopped pistachios, dried cranberries, and goat cheese. Pour the prepared dressing over the salad and toss to coat. Eat warm and enjoy!

To make the Warm Farro Salad with Roasted Root Vegetables, you will need the following ingredients:

Steps to make Warm Farro Salad with Roasted Root Vegetables

1	Preheat oven	5
Preheat the oven to 375 °F.
2	Prepare veggies for roasting	2
In a large mixing bowl, toss 3 ½ cups butternut squash, 2-3 sliced carrots, and ½ a small red onion cut into ½-inch wedges with 1 ½ tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle the veggies with a dash of salt and black pepper.
3	Roast veggies	45
Roast the veggies for about 45-55 minutes or until tender and lightly browned. Once roasted, transfer the vegetables to a large bowl.
4	Cook farro	20
In the meantime, prepare the farro: Bring 1 cup broth and 1 cup water to a boil in a small saucepan. Add 1 cup dry semi-pearled farro, stir and reduce the heat to a simmer and cook until tender, about 15-20 minutes. Drain any extra liquid and transfer the farro to a large non-stick skillet.
5	Sauté spinach and garlic	3
To the skillet, add 2 ½ ounces baby spinach and 2 minced cloves garlic and sauté over medium-low heat until the spinach just wilts.
6	Add to bowl with roasted veggies	1
Transfer the farro and spinach to the bowl with the roasted vegetables.
7	Make dressing	2
In a mason jar, combine ½ tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried rosemary, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, and a dash of sea salt and black pepper and screw a lid on. Shake to blend well.
8	Assemble salad	2
To assemble the salad, stir in ⅓ cup chopped pistachios, ¼ cup dried cranberries, ⅓ cup crumbled goat cheese, and the prepared dressing. Taste and adjust salt and black pepper to taste.
9	Serve
Serve warm and enjoy!

This Warm Farro Salad with Roasted Root Vegetables is a delicious and versatile recipe to add to your fall rotation. It is full of comforting flavors and textures and is perfect for a chilly day. Give this recipe a try soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes! We love seeing what you’ve made!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.