Warm Farro Salad
Perhaps the definition of the word salad is being stretched here, but I couldn't care less. This counts as a salad, and a darn good one, too.
This warm farro salad with roasted veggies is cozy, comforting and full of flavor. Red wine vinegar add a touch of acidity that pairs with earthy veggies and fresh parsley.
Serve warm in the winter as a healthy and hearty dish or serve cold at summertime barbeques and picnics.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 3 (as main), up to 6 (as a side)
- 2 medium carrots, peeled, halved and chopped
- 1 cup grape tomatoes, halved
- 6 to 8 white or cremini mushrooms, sliced
- 4 cloves garlic, peeled and roughly chopped
- 1 small red onion, medium diced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 1 cup farro, dry
- 2 cups vegetable stock (or water)
- Small handful of fresh chopped parsley (about 1/2 cup)
- 1 tablespoon red wine vinegar
1. Preheat the oven to 400 degrees F. Chop and prep your veggies.
2. Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 1 tablespoon of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 25-30 minutes, stirring once halfway through cooking.
3. While the vegetables cook, bring 2 cups of vegetable stock or water to boil, (if using water, season with a pinch of salt) and add the farro. Cook for approx. 15 minutes, or until tender and liquid has absorbed. Add more water as needed. Combine the cooked farro and vegetables, then add parsley. Add the remaining 2 tablespoons of olive oil and red wine vinegar, seasoning with salt and pepper, and stir well.