If you’ve never tried Farro, this is the recipe to try! This ancient grain super food when paired with the amazing flavors of roasted vegetables makes your salad an unforgettable main meal! Plus, you’ll find out why Arizona is known as the Winter Salad Bowl of the country!
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| Servings |
Ingredients
- 2 cups uncooked farro
- 4 cups chicken broth
- 1 cup water
- 2 small butternut squash, diced
- 2 red bell peppers, diced
- 1 red onion, diced
- 1 small head of broccoli
- 1 cup walnuts, toasted and rough chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons white or dark balsamic vinegar
- 2 tablespoons fresh parsley, chopped
Ingredients
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Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper and drizzle with olive oil to coat. In a small dry skillet toast the walnuts until golden brown. Set aside. Chop the squash, red peppers, red onion and cut broccoli into flowerets. Place in a bowl and toss with olive oil, salt, pepper and garlic powder. Roast 20 minutes. While veggies are roasting, cook the farro. In a saucepot, add chicken broth, water and farro. Cook farro until softened, about 30 minutes. When farro is done, Mix with roasted vegetables in a large bowl and drizzle with balsamic vinegar, and parsley. Gently stir to combine. Serve warm.
Recipe Notes
Note: When adding the cheese taking the pan off the heat and tossing will help avoid clumping cheese. Adding some of the cooled down pasta water (or even cold tap water) will help loosen the cheese up as well.
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