Warm Farro & Roasted Vegetable Salad
Serves 4 as a main dish; serves 6 as a side
Ingredients:
β’1 Β½ cups farro, cooked (see cooking directions below)
β’Β½ pound fresh asparagus, trimmed and cut into 1β pieces
β’2 medium-sized carrots, peeled and cubed
β’Β½ cup red peppers, small dice
β’Β½ cup yellow peppers, small dice
β’Β½ cup red onions, sliced
β’5 garlic cloves, peeled and quartered
β’3 tablespoons extra virgin olive oil, plus 2 tablespoons for the dressing
β’Salt and pepper, to taste
β’1/4 cup balsamic vinegar, or to taste
β’1 cup fontina cheese, shredded
β’2-4 fresh basil leaves, chopped
Farro Cooking Directions:
1.Rinse and drain the farro.
2.Bring 2 cups of salted water to a boil.
3.Add farro and cook for about 15 minutes, or until the grainβs exterior becomes soft while still chewy in the middle.
4.Drain and spread out onto a baking sheet to cool.
Salad Directions:
1.Preheat oven to 400β¦F.
2.Place all of the vegetables and garlic in a mixing bowl.
3.Drizzle with the olive oil, season with salt and pepper and mix to coat.
4.Spread the vegetable mixture evenly on a baking sheet and roast for about 20-25 minutes.
5.Combine the cooked farro and the warm roasted vegetables together in a mixing bowl.
6.Add the remaining 2 tablespoons olive oil, balsamic vinegar, and fontina cheese, and mix everything together.
7.Add the fresh basil and serve.