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RECIPE
18 INGREDIENTS6 STEPS2HR

Roasted Vegetables and Farro Salad

5.0
2 Ratings

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432 Saved

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
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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.
2HR
Total Time
1HR 10MIN
Active Time

The Crooked Carrot

Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

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
Salt and Pepper

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

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Nutrition Per Serving

VIEW ALL
CALORIES
653
FAT
31.9 g
PROTEIN
20.1 g
CARBS
81.3 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 Carrot (4), Cauliflower (1/2 head), Red Chili 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 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 (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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Nutrition Per Serving
Calories
653
% Daily Value*
Fat
31.9 g
41%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
81.3 g
30%
Fiber
20.7 g
74%
Sugars
8.5 g
--
Protein
20.1 g
40%
Sodium
664.1 mg
29%
Vitamin D
--
--
Calcium
201.4 mg
15%
Iron
7.0 mg
39%
Potassium
1230.0 mg
26%
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