home search glass cart save
more
Roasted Vegetables and Farro Salad

19 INGREDIENTS • 6 STEPS • 2HRS

Roasted Vegetables and Farro Salad

Recipe

5.0

2 ratings
Roasted Vegetable and Farro Salad – a hearty roasted vegetable salad with chewy farro and a parsley pesto. Perfect for a veggie-based main dish or side salad.
Add to plan
Roasted Vegetable and Farro Salad – a hearty roasted vegetable salad with chewy farro and a parsley pesto. Perfect for a veggie-based main dish or side salad.
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

2HRS

Total Time

$3.11

Cost Per Serving

Ingredients

Servings
4
us / metric
Salad
Farro
190 g
Farro
Olive Oil
4 Tbsp
Olive Oil
Carrot
4
Carrots
cut into 2–3 inch pieces
Cauliflower
1/2 head
Cauliflower
cut into florets
Red Chili Pepper
1/2
Large Red Chili Pepper, sliced
Fennel Bulb
1
Fennel Bulb
bulb and stalk sliced, save the fronds for the pesto
Red Onion
1/2
Red Onion, thinly sliced
Garlic
2 cloves
Garlic
Artichoke
1 jar
(12 oz)
Artichoke
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Capers
4 Tbsp
Capers
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Parsley Pesto
Fresh Parsley
45 g
Fresh Parsley
wash and pat dry
Fennel Leaves
15 g
Fennel Leaves
Garlic
3 cloves
Garlic, minced
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
630
Fat
31.2 g
Protein
18.9 g
Carbs
77.5 g
Add to plan
author_avatar
The Crooked Carrot
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. I love helping people create nourishing habits that support the health of their mind, body, spirit and the planet.
https://thecrookedcarrot.com/

Author's Notes

Enjoy as a vegan/vegetarian main dish. Or have as a side with roasted chicken or fish!

Cooking Instructions

Hide images
step 1
Combine Farro (190 g) and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
step 2
Preheat oven at 425 degrees F (220 degrees C).
step 3
Spread Carrots (4), Cauliflower (1/2 head), Red Chili Pepper (1/2), Fennel Bulb (1), Red Onion (1/2), and Garlic (2 cloves) in a single layer on a large baking sheet. Drizzle with Olive Oil (4 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 3 Spread Carrots (4), Cauliflower (1/2 head), Red Chili Pepper (1/2), Fennel Bulb (1), Red Onion (1/2), and Garlic (2 cloves) in a single layer on a large baking sheet. Drizzle with Olive Oil (4 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 4
Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add Chickpeas (1 can) and Artichoke (1 jar). After roasting, remove garlic and mince.
step 4 Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add Chickpeas (1 can) and Artichoke (1 jar). After roasting, remove garlic and mince.
step 5
Prepare pesto. In a food processor or blender, combine Fresh Parsley (45 g), Fennel Leaves (15 g), Garlic (3 cloves), Red Wine Vinegar (1 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp). Pulse until combined, and slowly add Extra-Virgin Olive Oil (4 Tbsp) while the food processor is running until fully combined. Add Salt (to taste) and Ground Black Pepper (to taste).
step 5 Prepare pesto. In a food processor or blender, combine Fresh Parsley (45 g), Fennel Leaves (15 g), Garlic (3 cloves), Red Wine Vinegar (1 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp). Pulse until combined, and slowly add Extra-Virgin Olive Oil (4 Tbsp) while the food processor is running until fully combined. Add Salt (to taste) and Ground Black Pepper (to taste).
step 6
In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (4 Tbsp) and parsley pesto. Enjoy!
step 6 In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (4 Tbsp) and parsley pesto. Enjoy!
0 Saved
top
Version v3.130.2