Farro Salad with Roasted Vegetables
A perfect make-ahead side dish or an excellent next-day lunch
Packed with fiber and loaded with flavorful herbs and vegetables, this heart-healthy salad is both a terrific accompaniment to lean proteins like grilled chicken or broiled fish and a substantial vegetarian meal all on its own. Hearty and slightly nutty farro is an ancient grain that stands up well to flavorful dressings. Endlessly adaptable, consider adding fresh or sautéed greens, walnuts, roasted peppers or a sprinkle of feta.
Tip: There are three types of farro: pearled, semi-pearled, and whole. Pearled is the most processed and has the shortest cooking time. After cooking farro according to package directions, immediately rinse with cold water and drain well. Spread farro out on a parchment-covered sheet pan to cool further and dry. Refrigerate until ready to use.
Ingredients
| 2 tablespoons red wine vinegar |
| 2 tablespoons lemon juice |
| 1 small garlic clove, crushed into a paste |
| 1 teaspoon honey |
| ¼ cup olive oil |
| 1 eggplant, about 1-1 ½ pounds |
| 2 small zucchini, about 1 pound |
| 1 small red onion |
| 1 pint grape tomatoes |
| 4 cloves of garlic, minced |
| 1 tablespoon olive oil |
| 2 cups dried semi-pearled farro, cooked according to package directions, and cooled |
| ½ cup fresh mint, chopped |
| 1 cup fresh flat leaf parsley, chopped |
Directions
- Preheat oven to 450°. In a small bowl combine vinegar, lemon juice, crushed garlic and honey. Slowly whisk in olive oil to emulsify. Season to taste, if desired, with freshly ground black pepper and a pinch of salt. Alternatively, add all ingredients in a tightly lidded jar. Shake to combine. Refrigerate dressing until ready to use. The dressing will have a very sharp flavor on its own; this is desired.
- Prepare a baking sheet with parchment paper. Chop eggplant, zucchini, and red onion into 1-inch chunks. In a large bowl, combine cubed eggplant, zucchini, red onion, tomatoes and minced fresh garlic with 1 tablespoon olive oil. Stir to combine. If desired, season with pepper and a pinch of salt.
- Pour ingredients onto prepared baking sheet and bake for 15 minutes. Stir the vegetables, flipping them over. Continue to bake until softened, beginning to brown and the tomatoes are starting to burst, approximately 15 more minutes. Remove from oven and set aside to cool.
- Add cooled farro to a large bowl and drizzle with prepared dressing; stir to combine. Add cooled vegetables and chopped herbs to farro and mix well. Refrigerate until cold. Can be served straight from the refrigerator or at room temperature.
Serves 10.
Nutrition
| Calories | 237 | Total Fat | 8 g |
| Saturated Fat | 1 g | Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g | Trans Fat | 0 g |
| Cholesterol | 0 mg | Sodium | 33 mg |
| Potassium | 300 mg | Total Carbohydrate | 35 g |
| Dietary Fiber | 7 g | Sugars | 5 g |
| Protein | 7 g |
