Description
A hearty, wholesome farro salad featuring caramelized roasted root vegetables tossed with a simple herb vinaigrette. This Mediterranean-inspired dish is perfect for cool-weather meals, offering a warm and comforting combination of nutty grains and sweet, tender roasted vegetables.
Ingredients
Salad
- 2 cups cooked farro
- 1 cup sweet potatoes, diced
- 1 cup carrots, sliced
- 1/2 cup red onion, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the root vegetables.
- Toss the vegetables: In a mixing bowl, combine diced sweet potatoes, sliced carrots, and chopped red onion with olive oil, salt, and pepper, making sure all pieces are evenly coated.
- Roast vegetables: Spread the coated vegetables in a single layer on a baking sheet and roast them in the preheated oven for 25–30 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
- Prepare the farro: Warm the cooked farro if needed, then transfer it to a large mixing bowl to serve as the base of the salad.
- Combine vegetables and farro: Add the roasted root vegetables to the bowl of farro, mixing them together gently to combine flavors.
- Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing is emulsified.
- Toss and serve: Pour the vinaigrette over the farro and roasted vegetable mixture and toss gently to coat all ingredients evenly. Serve warm or at room temperature for best flavor.
Notes
- Add crumbled feta cheese, toasted nuts (such as walnuts or pecans), or fresh herbs like parsley or thyme for extra flavor and texture.
- Use maple syrup instead of honey to make the vinaigrette vegan.
- Leftovers can be refrigerated and enjoyed cold or warmed up the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-inspired
