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ROASTED VEGETABLE AND FARRO SALAD WITH CREAMY GARLIC VINAIGRETTE

February 22, 2018

Sometimes, recipe ideas sit on my list for months, waiting for a chance to be made. Sometimes, it just happens on the spot. I had this salad for lunch with my friend at a restaurant and the flavor just blew my mind. Right then I told myself I have to make this recipe at home. I took a picture of the dish, went to the supermarket, got the ingredients, came home, and attempted to replicate it. It was spot on and of course amazing! It's a healthy salad made up of really great ingredients. Farro, the main ingredient, is an ancient grain that I haven't really come across before. It has a rich nutty flavor with just the right amount of chewiness. It also has great health benefits! It is high in fiber and B Vitamins. It improves your immunity and heart health. It is a good source of protein and antioxidants. And, it provides you with Iron, Magnesium, and Zinc. Farro is easy to prepare. With no stress at all, just cook up some vegetables to add to it and it becomes the perfect main or side dish! Bursting with color, it is the perfect salad for any occasion. You can use any vegetables you want just make sure to cut them into bite size pieces. This salad keeps well for two to three days in the fridge. 

 

Ingredients:

  • 1 1/2 cups Farro

  • 1 Large Zucchini, diced

  • 1 Red Bell Pepper, diced

  • 1 Yellow Bell Pepper, diced

  • 1 cup Shredded Carrots

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 cups fresh Spinach

Dressing

  • 1/2 cup Olive Oil

  • 1/4 cup Apple Cider Vinegar

  • 4 cloves Roasted Garlic

  • 1 tablespoon Dijon Mustard

  • 3 tablespoons lemon juice

  • 3 tablespoons chopped parsley 

  • 1 teaspoon salt

  • 1 tablespoon honey

Directions:

  1. Preheat oven to 425 degrees F.

  2. Chop bell peppers and zucchini and place them in a flat baking tray with the shredded carrots, drizzle with 2 tablespoons olive oil, salt and pepper, and toss well. Place the tray in the oven for 20 minutes. remove from oven and let cool.

  3. Clean the extra outer peels of the garlic head, chop off the top 1/3 of the bulb, place it in a piece of aluminum foil, top it with 1 tablespoon olive oil, close the foil into a parcel, and place in oven alongside the vegetables for about 30 minutes.

  4. Bring a large pot of salted water to a boil. Once boiled, add the Farro and cook it for 25 minutes. Drain and let cool.

  5. In the meantime, make the dressing. Place all dressing ingredients into a food processor and pulse for 30 seconds or until combined well and creamy.

  6. Place the spinach into a large bowl, top with the vegetables and Farro. 

  7. Top with dressing and toss well. 

*NOTE: This salad can be made ahead of time. Just leave out the spinach and mix it in when you are ready to serve.

 

 

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