Roasted Spring Vegetable Salad: A Crispy Farro Delight for All
A delightful salad featuring roasted spring vegetables and crispy farro, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup farro
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 zucchini, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the farro according to package instructions.
- Toss the vegetables with olive oil and salt, then spread on a baking sheet.
- Roast for 20-25 minutes until tender and slightly crispy.
- Combine the farro and roasted vegetables in a large bowl.
- Add fresh basil and feta cheese, then gently toss to combine.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be served warm or chilled.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Roasted Spring Vegetable and Crispy Farro Salad