Warm Farro and Roasted Root Vegetable Salad
with lemon-dill vinaigrette

Name: Warm Farro and Roasted Root Vegetable Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 cups Farro, pearled and uncooked (sub quinoa) (for 2 meals); 1 head Cauliflower, florets; 1 lb Potatoes, sweet (sub butternut or acorn squash), cubed; 1 lb Carrots (or a combination of carrots and parsnips), chopped; 1/2 Onions, red, chopped; 1 can Garbanzo beans (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, olive; 1 tsp Vinegar, red or white wine; 2 tsp Dill, fresh, chopped; 1/2 Lemons, zest and juice of; 1 tsp Mustard, Dijon; 1 tsp Vinegar, red or white wine; 1 tsp Honey; 1/4 cup Oil, olive

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

Warm Farro and Roasted Root Vegetable Salad

This warm salad of colorful fall vegetables and the hearty grain farro is topped with a fresh citrus vinaigrette. We love how versatile and adaptable this salad is. Pack it up for lunches or serve leftovers on the side with steak or grilled chicken.

Dependency

Yogurt-Marinated Greek Chicken

Ingredients

Metric

Servings:

Farro and Roasted Root Vegetable Salad:

Farro, pearled and uncooked (sub quinoa) (for 2 meals) - 1 1/2 cups
Cauliflower - 1 head , florets
Potatoes, sweet (sub butternut or acorn squash) - 1 lb , cubed
Carrots (or a combination of carrots and parsnips) - 1 lb , chopped
Onions, red - 1/2 , chopped
Garbanzo beans (14 oz / 387 g) - 1 can , drained and rinsed
Oil, olive - 1 Tbsp
Vinegar, red or white wine - 1 tsp

Lemon-Dill Vinaigrette:

Dill, fresh - 2 tsp , chopped
Lemons - 1/2 , zest and juice of
Mustard, Dijon - 1 tsp
Vinegar, red or white wine - 1 tsp
Honey - 1 tsp
Oil, olive - 1/4 cup

Prep

Farro - If prepping right before cooking, get the vegetables roasting in the oven before returning to this step. This makes enough farro for Wednesday’s dinner. (If using quinoa as a sub, cook according to package directions.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve 1 cup / 190 g for Wednesday (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
Chop dill.
Drain and rinse garbanzo beans.

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Make

Heat oven to 500F / 260C degrees.
Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
Uncover vegetables and add chickpeas. Pour olive oil and vinegar (the portion for the salad) over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through.
Zest and juice lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
Toss roasted vegetables with farro. Serve with dressing over top and enjoy!

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