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Roasted Vegetables and Farro Salad
Recipe

19 INGREDIENTS • 6 STEPS • 2HRS

Roasted Vegetables and Farro Salad

5
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.
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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/
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.
2HRS
Total Time
$3.11
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salad
Farro
1 cup
Farro
Olive Oil
1/4 cup
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
Artichoke
1 jar
(12 oz)
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Capers
1/4 cup
Salt
to taste
Parsley Pesto
Fresh Parsley
1 cup
Fresh Parsley
wash and pat dry
Fennel Leaves
1/2 cup
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
1/4 cup
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
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Roasted Vegetables and Farro Salad
Save
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 InstructionsHide 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 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 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 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 (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 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!
step 6 In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (1/4 cup) and parsley pesto. Enjoy!
Tags
view more tags
Dairy-Free
Christmas
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Salad
Mother's Day
Side Dish
Thanksgiving
Winter
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