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Farro Salad with Roasted Root Vegetables

Farro Salad with Roasted Root Vegetables

Name: Farro Salad with Roasted Root Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: World
Ingredients: Water 3 cups; Kosher Salt 4 1/2 tsp; Pearled farro 1 1/2 cups; Carrots 3; Turnips 3; Yellow onions 1; Celery root 1 1/2 cups; Olive oil 6 tbsp; Parsley 1/4 cup; Red wine vinegar 3 tbsp; Black pepper 1/2 tsp; Parsley

ultimate vegan winter salad

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55m
Serves 6
Easy
(1)

Ingredients

	3 cups Water
	4 1/2 tsp Kosher Salt divided, plus more to taste
	1 1/2 cups Pearled farro uncooked, about 9 1/4 oz
	3 Carrots medium, peeled and cut into 3/4-inch pieces, about 1 1/2 cups
	3 Turnips medium, peeled, cores removed and discarded, and cut into 3/4-inch pieces, about 1 1/2 cups
	1 Yellow onions small, cut into 3/4-inch pieces, about 2 cups
	1 1/2 cups Celery root chopped peeled, about 3/4-inch piece
	6 tbsp Olive oil extra-virgin, divided
	1/4 cup Parsley chopped fresh flat-leaf
	3 tbsp Red wine vinegar plus more to taste
	1/2 tsp Black pepper plus more to taste
	For garnish:
	Parsley

Nutritional information

212

сalories

14.2g

fat

20.2g

carbohydrates

3.1g

protein

0mg

cholesterol

1853mg

sodium

Ingredients

3 cups Water
4 1/2 tsp Kosher Salt
divided, plus more to taste
1 1/2 cups Pearled farro
uncooked, about 9 1/4 oz
3 Carrots
medium, peeled and cut into 3/4-inch pieces, about 1 1/2 cups
3 Turnips
medium, peeled, cores removed and discarded, and cut into 3/4-inch pieces, about 1 1/2 cups
1 Yellow onions
small, cut into 3/4-inch pieces, about 2 cups
1 1/2 cups Celery root
chopped peeled, about 3/4-inch piece
6 tbsp Olive oil
extra-virgin, divided
1/4 cup Parsley
chopped fresh flat-leaf
3 tbsp Red wine vinegar
plus more to taste
1/2 tsp Black pepper
plus more to taste
For garnish:
Parsley

Farro Salad with Roasted Root Vegetables

This Farro Salad with Roasted Root Vegetables is packed with hearty vegetables and healthy grains for a dish that is as nutritionally balanced as it is flavorful and delicious.

Roasted winter vegetables like turnips, celery root, carrots, and onions all tossed with tender and chewy farro and seasoned simply with extra-virgin olive oil, red wine vinegar, and black pepper. So good! Serve with protein of choice for a bigger meal or dinner.

With this recipe, you’ll want to give the farro a head start on cooking since it takes a bit longer than roasting the vegetables. Meanwhile, roast the chopped vegetables with olive oil and a pinch of salt until tender and lightly browned. To assemble the salad, toss together the cooked farro, vinegar, chopped parsley, roasted vegetables and any juices from the roasting pan. Season with salt and black pepper. Let the salad stand at room temperature for at least 15 minutes and up to 3 hours. Alternatively, make ahead and keep in the fridge for up to 3 days. Just before serving, add more olive oil and adjust the seasonings to taste. Garnish with fresh chopped parsley.

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

Ingridiens for Farro Salad with Roasted Root Vegetables

Steps to make Farro Salad with Roasted Root Vegetables

1	Preheat oven	5
Preheat the oven to 450 °F.
2	Cook farro	35
In a large saucepan over medium-high heat, bring 3 cups water and 2 teaspoons salt to a boil and stir in 1 ½ cups pearled farro. Cover, reduce heat to low, and simmer until the farro is tender and the water is mostly absorbed, 25-30 minutes. Remove from heat. Let stand, covered, for 10 minutes.
3	Prepare veggies for roasting	3
Meanwhile, toss together the chopped carrots, turnips, onions, celery root, 4 tablespoons extra-virgin olive oil, and 2 teaspoons salt on a rimmed baking sheet. Spread the vegetables in an even layer.
4	Roast veggies	25
Roast the veggies for about 25-30 minutes or until tender and lightly browned.
5	Drain farro
Drain any excess water from the cooked farro.
6	Assemble	15
Stir together the farro, ¼ cup chopped fresh parsley, 3 tablespoons red wine vinegar, ½ teaspoon black pepper, roasted vegetables and any juices from the roasting pan, and the remaining ½ teaspoon salt in a large bowl. Let the salad stand at room temperature for at least 15 minutes or up to 3 hours. If making ahead, cover and refrigerate for up to 3 days. Let stand at room temperature for 30 minutes before serving.
7	Serve
To serve, stir in the remaining 2 tablespoons olive oil. Adjust the seasonings to taste. Serve garnished with fresh chopped parsley and enjoy!

Make the most of seasonal vegetables with this Farro Salad with Roasted Root Vegetables. It’s healthy, hearty, and delicious. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!