why make this recipe
Warm Farro Salad with Roasted Root Vegetables is the perfect dish for cozy nights. It combines hearty farro with the sweetness of roasted root vegetables, making it not only satisfying but also packed with nutrients. This salad is versatile, seasonal, and can warm you up during cooler months. Plus, it’s easy to prepare and serves a delightful blend of flavors and textures that everyone will love.
how to make Warm Farro Salad with Roasted Root Vegetables
Ingredients:
- 1 cup Farro (Try quinoa for a gluten-free alternative.)
- 2 cups Vegetable Broth (Substitute with water for a lighter option.)
- 2 cups Baby Spinach (Arugula makes a peppery swap if desired.)
- 2 tablespoons Olive Oil (Avocado oil can serve as a great substitute.)
- 2 cups Cubed Butternut Squash (Sweet potato works nicely as an alternative.)
- 2 medium Carrots (Substitute with parsnips for a different flavor.)
- 1 medium Red Onion (Shallots can be used for a milder taste.)
- 1 teaspoon Dried Rosemary (Fresh rosemary is more potent, adjust accordingly.)
- 3 cloves Garlic (Garlic powder is a convenient substitute.)
- to taste Sea Salt (Essential seasoning, adjust to your taste preference.)
- to taste Black Pepper (Essential seasoning, adjust to your taste preference.)
- 2 tablespoons Lemon Juice (Lime juice offers a zesty twist.)
- 1 tablespoon Lemon Zest (Brightens the dish with acidity.)
- 2 tablespoons Red Wine Vinegar (Apple cider vinegar can create a similar taste.)
- 4 ounces Goat Cheese (Feta cheese makes a suitable replacement.)
- 1/4 cup Chopped Pistachios (Walnuts or almonds can be swapped too.)
- 1/2 cup Dried Cranberries (Dried cherries or raisins can be nice alternatives.)
Directions:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce the heat, and simmer for about 25-30 minutes or until tender. Drain any excess liquid if necessary.
- While the farro cooks, prepare the vegetables. In a large bowl, toss the cubed butternut squash, carrots, and red onion with olive oil, dried rosemary, sea salt, and black pepper. Spread the vegetables on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and golden brown.
- In a large mixing bowl, combine the cooked farro, roasted vegetables, baby spinach, lemon juice, lemon zest, red wine vinegar, and goat cheese. Stir gently until everything is mixed well.
- Add chopped pistachios and dried cranberries before serving.
how to serve Warm Farro Salad with Roasted Root Vegetables
Serve this warm salad as a main dish or a side. It pairs well with grilled chicken or fish. You can also enjoy it on its own for a filling vegetarian meal. Garnish with extra goat cheese and a sprinkle of pistachios for added crunch before serving.
how to store Warm Farro Salad with Roasted Root Vegetables
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 3-4 days. Reheat gently in the microwave or enjoy it cold if you prefer.
tips to make Warm Farro Salad with Roasted Root Vegetables
- To add more protein, consider mixing in some chickpeas or grilled chicken.
- If you prefer a creamier texture, you can add more goat cheese.
- For extra flavor, try adding fresh herbs like parsley or basil.
- Adjust the seasoning to your taste. Don’t be afraid to experiment with spices!
variation
Feel free to swap out the root vegetables based on what you have on hand or your personal preferences. Other great options include beets or turnips. You can also make this salad vegan by omitting the cheese or using a vegan substitute.
FAQs
Can I make this salad ahead of time?
Yes! You can prepare the farro and roast the vegetables ahead of time. Just mix everything when you’re ready to serve.
Is farro gluten-free?
No, farro is not gluten-free. However, you can substitute it with quinoa for a gluten-free option.
Can I use frozen vegetables?
Yes, frozen vegetables can be used as a convenient alternative. Just remember to thaw and drain them before roasting to ensure even cooking.
How can I make this dish spicy?
To add some heat, sprinkle in some red pepper flakes or a dash of hot sauce when mixing the salad.
Warm Farro Salad with Roasted Root Vegetables
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty and nutritious salad combining farro with sweet roasted root vegetables, perfect for cozy nights.
Ingredients
- 1 cup Farro
- 2 cups Vegetable Broth
- 2 cups Baby Spinach
- 2 tablespoons Olive Oil
- 2 cups Cubed Butternut Squash
- 2 medium Carrots
- 1 medium Red Onion
- 1 teaspoon Dried Rosemary
- 3 cloves Garlic
- to taste Sea Salt
- to taste Black Pepper
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 2 tablespoons Red Wine Vinegar
- 4 ounces Goat Cheese
- 1/4 cup Chopped Pistachios
- 1/2 cup Dried Cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce the heat, and simmer for about 25-30 minutes or until tender. Drain any excess liquid if necessary.
- While the farro cooks, prepare the vegetables. In a large bowl, toss the cubed butternut squash, carrots, and red onion with olive oil, dried rosemary, sea salt, and black pepper. Spread the vegetables on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and golden brown.
- In a large mixing bowl, combine the cooked farro, roasted vegetables, baby spinach, lemon juice, lemon zest, red wine vinegar, and goat cheese. Stir gently until everything is mixed well.
- Add chopped pistachios and dried cranberries before serving.
Notes
Serve warm as a main or side dish, garnished with extra goat cheese and pistachios. Store leftovers in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean