Roasted Vegetables and Farro Salad

2:00:00

Hearty and yummy! This roasted vegetable and farro salad is a great side dish or even makes a delicious vegetarian main dish!

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Ingredients
- Serves 4 +
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Salad
1 cup Farro
1/4 cup Olive Oil
4 Carrot , cut into 2–3 inch pieces
1/2 head Cauliflower , cut into florets
1/2 sliced Large Red Pepper
1 Fennel Bulb , bulb and stalk sliced, save the fronds for the pesto
2 clove Garlic
1 jar (12 ounce) Artichoke
1 can (15 ounce) rinsed, drained Canned Chickpeas
1/4 cup Capers
to taste Salt and Pepper
Parsley Pesto
1 cup Fresh Parsley , wash and pat dry
1/2 cup Fennel Leaves
1 tablespoon Red Wine Vinegar
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Extra-Virgin Olive Oil
Directions HIDE IMAGES
STEP 1
Combine Farro (1 cup) and water in a medium pot over medium heat. Bring farro to a boil and let simmer about sixty minutes, or until tender.
STEP 2
Preheat oven at 425 degrees Fahrenheit (220 degrees C).
STEP 3
Spread Carrot (4), Cauliflower (1/2 head), Red Pepper (1/2), Fennel Bulb (1), Red Onion (1/2), and Garlic (2 clove) in a single layer on a large baking sheet. Drizzle with Olive Oil (1/4 cup) and season with Salt and Pepper (to taste).
STEP 4
Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add Canned Chickpeas (1 can) and Artichoke (1 jar). After roasting, remove garlic and mince.
STEP 5
In a food processor or blender, combine Fresh Parsley (1 cup), Fennel Leaves (1/2 cup), Garlic (3 clove), Red Wine Vinegar (1 tablespoon) and Crushed Red Pepper Flakes (1/4 teaspoon). Pulse until combined, slowly add Extra-Virgin Olive Oil (1/4 cup) while food processor is running until fully combined. Add Salt and Pepper (to taste) to taste.
STEP 6
In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (1/4 cup) and parsley pesto. Enjoy!
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