Food & Drink Magazine

Farro Salad with Roasted Vegetables

By Pavani @napavani
After posting sugary desserts for the past 4 days, I thought it was time for something healthy and definitely savory. Also May happens to be the 'National Month of Salad', so what's better than a healthy salad to kick start this month. I didn't know that there was such a thing as salad month, but I guess it's never too late to know about good things, right?? Farro Salad with Roasted Veggies Today's salad is made with "Farro", an ancient grain believed to have sustained the Roman legions. I have heard about and have seen a number of bloggers cooking with it, so I bought some from Whole Foods recently. Since the weather is still a little chilly, I roasted some veggies in the oven and mixed them with cooked farro for a simple, filling and healthy salad.
Farro Salad with Roasted Veggies Ingredients: Makes 1 big serving or 2 smaller servings Farro - ½cup
Red Onion - 1 small, diced
Red Pepper - 1 medium, chopped
Japanese Eggplant - 1 medium, cut on the bias
Zucchini - 1 small, cut on the bias
Mushrooms - 1 cup, quartered if big or halved if small
Herbe de Provence - 1tsp
Garlic Olive Oil  - 1tsp
Balsamic Vinegar - 2tsp (I used white balsamic as I was out of regular balsamic)
Mint - 2tbsp, finely chopped
Fontina Cheese - 1 oz. diced (optional)
Salt and Pepper - to taste
  • Cook Farro: I soaked farro overnight, but soaking is not required. Combine farro with 2 cups of water, bring to a boil and, lower the heat and simmer for 20-25 minutes or until all the water is absorbed and farro is tender. Even after completely cooked farro has considerable bite, it will not be too soft or mushy.
  • Roasting Vegetables: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and add all the chopped veggies. Drizzle 2tbsp olive oil, herbe de provence, salt and pepper. Mix everything well and bake for 25-30 minutes or until the veggies start to caramelize around the edges. 
  • Assemble: Combine, roasted veggies, garlic oil, balsamic vinegar, chopped mint, cheese, salt and pepper. Mix well and serve warm or at room temperature or chilled.
Farro Salad with Roasted Veggies

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