Farro Salad With Roasted Veggies
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • 1 cup (200 g) organic farro (or organic brown rice)
  • 1 smaller sized cauliflower, cleaned and cut in bite size pieces
  • 10 medium sized green asparagus stalks, cleaned and cut in bite size pieces
  • organic olive oil
  • 3 medium sized tomatoes, cut in bite size pieces
  • 4 scallions, chopped
  • 2 garlic gloves, minced
  • salt
  • pepper
  • ½ cup balsamic vinaigrette*
Instructions
  1. Cook farro following the package directions. Rinse with cold water and set aside.
  2. Place cauliflower and asparagus on a big baking sheet drizzle with olive oil and season with pepper and salt. Roast in the oven on 400 F for 20 minutes.
  3. In a big salad bowl mix farro, roasted vegetables, tomatoes, scallions, garlic, and vinaigrette.
  4. Season with pepper and salt.
  5. *balsamic vinaigrette recipe: ¼ cup (62.5 ml) good (sweet) balsamic vinegar, ½ cup 1 Tablespoon (140 ml) organic olive oil, 2 Tablespoons (30 ml) pumpkin seed oil. Mix (shake) all the ingredients in a marmalade jar.
Notes
This salad is very easy to prepare ahead and keep in the fridge. Make sure to add the tomatoes right before serving since they loose their flavor if refrigerated.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/04/27/farro-salad-with-roasted-veggies-on-balsamic-pumpkin-oil-vinaigrette/