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Farro and Roasted Root Vegetable Salad

Print Recipe
Farro and root vegetables

Ingredients

  • 3/4 cup dry farro
  • 1 large or two medium sweet potatoes, cubed into 1/2 inch pieces
  • 1/2 small cauliflower, cut into small bite sized florets
  • 1 large 1 red onion, diced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped curly parsley
  • 1 zested lemon plus 2 tablespoons juice
  • sea salt to taste
  • ground black pepper to taste

Instructions

For the Roasted Root Vegetables

  • Preheat the oven to 400° F
  • On a bowl, toss the diced onion and cauliflower florets with 1 TBS of the olive oil, and a few dashes of salt and pepper. Spread the veggies onto one of the lined baking traces and put into the oven, on a rack in the top third of your oven.
  • Now toss the diced sweet potato in 1 TBS of olive oil, also with a dash of salt and pepper, and place. Spread onto the other lined baking traces and put into the oven, on a middle rack.
  • Bake for 25- 35 minutes, or until soft and the cauliflower and sweet potatoes are golden brown, turning a few times to cook evenly.

For the Farro

  • Once the veggies are in the oven, put a large pot of lightly salted water over high heat and bring to a boil.
  • In a large stainless steel or cast iron large skillet, dry roast the farro over high heat for 2-3 minutes, stirring often until the farro is slightly browned and releases a nutty, toasted fragrance.
  • Add farro to the salted water and simmer for 20-25 minutes so that the farro is cooked but still a little chewy - the desired texture.
  • Drain in a fine mesh strainer and put into a bowl.
  • When the veggies are done, toss them into the farro with the remaining 2 TBS of olive oil, 2 TBS fresh lemon juice and lemon zest, the chopped parsley, salt and pepper to taste.
  • Toss in the feta cheese.
  • Serve as a one bowl meal alone, over arugula, or with a side of your favorite protein.