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