Roasted Vegetable and Farro Salad With Basil Vinaigrette

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32 likes 12 klips

Farro provides whole grain goodness and a chewy texture in this vegetarian salad with antioxidant rich roasted vegetables and high protein chickpeas.

4lKJ2Z6z0t Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

30 min

PT30M
Wait Time

1 hr

PT1H PT1H45M
Roasted Vegetable and Farro Salad With Basil Vinaigrette

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine asparagus, red onion, tomatoes, garlic and chickpeas. Coat with two tablespoons olive oil and gently stir.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  In a mixing bowl, combine asparagus, red onion, tomatoes, garlic and chickpeas. Coat with two tablespoons olive oil and gently stir.

Step 2

Pour mixture onto baking sheet. Bake 30 minutes.

Pour mixture onto baking sheet. Bake 30 minutes.

Step 3

In the meantime, cook farro according to package directions. Pour into a large mixing bowl.

In the meantime, cook farro according to package directions. Pour into a large mixing bowl.

Step 4

Once vegetables are finished cooking, combine with farro. Stir gently and chill in refrigerator 1 hour.


Step 5

Combine ingredients for dressing in blender. Blend until smooth.

Combine ingredients for dressing in blender. Blend until smooth.

Step 6

Once salad has cooled, pour dressing over and stir.


Step 7

Garnish with sunflower kernels and dollops of herbed goat cheese.

Garnish with sunflower kernels and dollops of herbed goat cheese.

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freshandfit

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Nutrition Info

Nutrition Facts

Serving Size 1 and 3/4 cups of prepared salad with dressing

Serving Per Recipe 4

Amount Per Serving
Calories 567 Calories from Fat 247
% Daily Value*
Total Fat 27.4g 42%
Saturated Fat 5.1g 25%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 202mg 8%
Total Carbohydrate 71g 24%
Dietary Fiber 9.6g 38%
Sugars 8.9g
Protein 15.4g
Vitamin A 18%
Vitamin C 19%
Calcium 9%
Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Roasted Vegetable and Farro Salad With Basil Vinaigrette

Roasted Vegetable and Farro Salad With Basil Vinaigrette

By freshandfit

Farro provides whole grain goodness and a chewy texture in this vegetarian salad with antioxidant rich roasted vegetables and high protein chickpeas.

Prep Time

15 min

Cook Time

30 min

Wait Time

1 hr

Ingredients

Serves 4

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.  In a mixing bowl, combine asparagus, red onion, tomatoes, garlic and chickpeas. Coat with two tablespoons olive oil and gently stir.

Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine asparagus, red onion, tomatoes, garlic and chickpeas. Coat with two tablespoons olive oil and gently stir.

Pour mixture onto baking sheet. Bake 30 minutes.

Step 2

Pour mixture onto baking sheet. Bake 30 minutes.

In the meantime, cook farro according to package directions. Pour into a large mixing bowl.

Step 3

In the meantime, cook farro according to package directions. Pour into a large mixing bowl.

Once vegetables are finished cooking, combine with farro. Stir gently and chill in refrigerator 1 hour.

Step 4

Once vegetables are finished cooking, combine with farro. Stir gently and chill in refrigerator 1 hour.

Combine ingredients for dressing in blender. Blend until smooth.

Step 5

Combine ingredients for dressing in blender. Blend until smooth.

Once salad has cooled, pour dressing over and stir.

Step 6

Once salad has cooled, pour dressing over and stir.

Garnish with sunflower kernels and dollops of herbed goat cheese.

Step 7

Garnish with sunflower kernels and dollops of herbed goat cheese.

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