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RECIPE
19 INGREDIENTS 6 STEPS 2hr

Roasted Vegetables and Farro Salad

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.
Roasted Vegetables and Farro Salad Recipe | SideChef
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.
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/
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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/
2hr
Total Time
1hr 10min
Active Time
$3.11
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Salad

1 cup
Farro
1/4 cup
4
cut into 2–3 inch pieces
1/2 head
cut into florets
1/2
Large Red Chili Pepper , sliced
1
bulb and stalk sliced, save the fronds for the pesto
1/2
Red Onion , thinly sliced
2 cloves
1 jar
(12 oz)
1 can
(15 oz)
Chickpeas , rinsed, drained
1/4 cup
to taste

Parsley Pesto

1 cup
wash and pat dry
1/2 cup
Fennel Leaves
3 cloves
Garlic , minced
1 Tbsp
Red Wine Vinegar
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
Extra-Virgin Olive Oil
Save Time,
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
630
FAT
31.2 g
PROTEIN
18.9 g
CARBS
77.5 g

Author's Notes

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

Cooking Instructions

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Step 1
Combine Farro (1 cup) 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 (1/4 cup) 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 Artichokes (1 jar) . After roasting, remove garlic and mince.
Step 5
Prepare pesto. In a food processor or blender, combine Fresh Parsley (1 cup) , Fennel Leaves (1/2 cup) , 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 (1/4 cup) 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 (1/4 cup) and parsley pesto. Enjoy!

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5.0
2 Ratings
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Nutrition Per Serving
Calories
630
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
77.5 g
28%
Fiber
19.7 g
70%
Sugars
8.0 g
--
Protein
18.9 g
38%
Sodium
647.9 mg
28%
Vitamin D
--
--
Calcium
171.3 mg
13%
Iron
6.2 mg
34%
Potassium
1053.6 mg
22%
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