Print
Roasted veggie farro salad. So yum! // www.cupcakesandcutlery.com

Roasted Vegetable Farro Salad with Arugula

This Roasted Veggie and Farro Salad is my go-to lunch for the colder months! I like to make a big batch of it on Sunday and eat it for the week. It's also a great dinner idea when you want some comfort food without feeling guilty! 

Course Salad
Cuisine American
Keyword fall recipe, lunch idea for mom, salad recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Sharon Garofalow

Ingredients

Roasted Veggies

  • 2 zucchini or other squash, chopped
  • 1 yellow onion chopped red onion will work too
  • 2 red bell pepper chopped
  • olive oil
  • salt and pepper to taste

Roasted Cherry Tomatoes

  • 2 containers of cherry tomatoes cut in half
  • 2-3 cloves crushed garlic
  • olive oil
  • sea salt

Farro

  • 1 package of Trader Joe's 10 Minute Farro
  • 1 box of Chicken Stock I don't know how much is in the box - about 4 cups I would guess

To make salad

  • Arugula
  • Toscano Cheese shredded
  • Prepared Farro
  • Roasted veggies
  • Roasted cherry tomatoes
  • olive oil
  • sea salt

Instructions

Roasted Veggies

  1. Clean and chop all veggie and toss with a little bit of olive oil and salt and pepper.
  2. To keep on the healthier side, consider using a spray oil to ensure you aren't using too much oil.
  3. Roast on cookie sheets for about 15-20 minutes at 375 degrees.

Roasted Cherry Tomatoes

  1. Clean and cut cherry tomatoes in half.
  2. Spread out on cookie sheet or roasting pan.
  3. Add crushed garlic
  4. Toss with oil and sea salt
  5. Roast at the same time as the veggies above
  6. NOTE: these burn easier than the rest of the veggies because of the natural sugars, keep an eye on them.

Farro

  1. Follow recipe on bag (but basically you will boil the chicken stock, add the farro and simmer for about 10-20 minutes)

For Salad

  1. Shred Toscano cheese
  2. To a bowl add a handful or two of arugula.
  3. Top with 1/2 - 3/4 cup of farro
  4. Add as many roasted veggies and tomatoes as you want
  5. Add about 1 tablespoon of cheese
  6. Drizzle with about 1 tablespoon of olive oil
  7. Sprinkle with Maldon sea salt
  8. Eat up.