Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
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
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
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
Clean and chop all veggie and toss with a little bit of olive oil and salt and pepper.
To keep on the healthier side, consider using a spray oil to ensure you aren't using too much oil.
Roast on cookie sheets for about 15-20 minutes at 375 degrees.
Roasted Cherry Tomatoes
Clean and cut cherry tomatoes in half.
Spread out on cookie sheet or roasting pan.
Add crushed garlic
Toss with oil and sea salt
Roast at the same time as the veggies above
NOTE: these burn easier than the rest of the veggies because of the natural sugars, keep an eye on them.
Farro
Follow recipe on bag (but basically you will boil the chicken stock, add the farro and simmer for about 10-20 minutes)
For Salad
Shred Toscano cheese
To a bowl add a handful or two of arugula.
Top with 1/2 - 3/4 cup of farro
Add as many roasted veggies and tomatoes as you want
Add about 1 tablespoon of cheese
Drizzle with about 1 tablespoon of olive oil
Sprinkle with Maldon sea salt
Eat up.