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Roasted Spring Vegetable and Crispy Farro Salad

Roasted Spring Vegetable and Crispy Farro Salad
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Roasted Spring Vegetable and Crispy Farro Salad is a vibrant and nutritious dish that perfectly captures the essence of spring. This delightful salad features an array of fresh seasonal vegetables, roasted to perfection, combined with the satisfying crunch of crispy farro. Ideal for any mealtime occasion, whether as a light main course or an appealing side dish, it offers versatility in ingredients and flavors. You can easily tailor this recipe to include your favorite spring veggies or greens, making it a customizable option for every palate. The crisp textures and bright colors not only make this salad visually appealing but also provide a wholesome boost of nutrients. Enjoy it at home or impress your guests at gatherings!

Ingredients

Scale
  • 1.5 lbs assorted spring vegetables (carrots, radishes, asparagus, sugar snap peas)
  • 1 cup farro (pre-cooked)
  • 4 oz baby arugula
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 6 cloves garlic, peeled
  • Kosher salt
  • Black pepper
  • 1 teaspoon olive oil for farro
  • 1/2 teaspoon kosher salt for farro
  • Green Goddess dressing

Instructions

  1. Preheat the oven to 400F. Clean and prepare the vegetables by cutting them into uniform sizes for even roasting.
  2. Toss the vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Roast for about 30 minutes until tender.
  3. On another baking sheet, toss pre-cooked farro with olive oil and salt; toast in the oven for 15-20 minutes until golden brown.
  4. Assemble the salad by spreading Green Goddess dressing on a plate; layer with arugula, crispy farro, roasted vegetables, additional dressing, feta cheese, and garnish as desired.

Nutrition

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