Farro Salad with Roasted Vegetables

Hearty whole grain salad with nutty farro, roasted seasonal vegetables, and herb vinaigrette. A filling meal prep salad that gets better with time.

Prep: 15 min

Cook: 35 min

Servings: 4

Ingredients

• 1 cup farro uncooked
• 2 cups zucchini cubed
• 2 cups cherry tomatoes halved
• 1.5 cups red bell pepper cubed
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 0.25 cup fresh basil chopped
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 cloves garlic minced
• 0.25 cup red onion diced
• 0.25 cup parmesan cheese shaved

Instructions

1. Cook farro according to package directions. Drain and let cool to room temperature.
2. Preheat oven to 425°F. Toss cubed zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, salt, and pepper.
3. Roast vegetables for 25-30 minutes until tender and lightly caramelized. Remove from oven and cool slightly.
4. In a small bowl, whisk together remaining 2 tbsp olive oil, balsamic vinegar, minced garlic, and chopped fresh basil.
5. In a large bowl, combine cooled farro, roasted vegetables, and diced red onion.
6. Pour vinaigrette over salad and toss gently. Top with shaved parmesan cheese. Divide into meal prep containers.

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