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.
Boil: Combine farro and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
Roast: Preheat oven at 425 degrees F. Spread carrots, cauliflower, red pepper, fennel, red onion and garlic in a single layer on a large baking sheet. Drizzle with ¼ cup olive oil, salt and pepper. Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add chickpeas and artichokes. After roasting, remove garlic and mince.
Prepare Pesto: In a food processor/blender, combine parsley, fennel fronds, garlic, red wine vinegar and red pepper flakes. Pulse until combined, slowly add olive oil while food processor is running until fully combined. Add salt and pepper to taste.
Serve: In a large bowl, combine farro, roasted vegetables/chickpeas, capers and parsley pesto. Enjoy!
Notes
PREP AHEAD: Cook the farro, cut up the vegetables and prepare the pesto in advance to streamline the cooking processLEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 4-6 days.NUTRITION NOTES: This salad is a great source of fiber and vitamin C. It’s also vegan and a good source of plant-based protein. MAKE IT GLUTEN-FREE: Use rice or another gluten-free grain instead of farro.SERVING SUGGESTIONS: This salad is great on its own or paired with a lean protein of your choice.