Description
This roasted vegetable farro salad is colorful, nutritious, and bursting with flavor. The homemade pesto adds a delightful touch!
Ingredients
Scale
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 pint grape tomatoes (about 2 ¼ cups)
- 1 small zucchini, cubed (about 2 cups)
- 1 red onion, sliced (about 2 cups)
- 1 red bell pepper, chopped (about 1 ½ cups)
- ½ eggplant, peeled and cubed (about 3 cups)
- 1 cup uncooked farro (185g)
- 1 cup artichoke hearts, chopped
- 1 can white beans, drained and rinsed (540 mL)
- 4–5 cups baby spinach & arugula mix (85g)
- Salt and pepper to taste
- ⅔ cup pumpkin seeds (80g)
- 2 cups loosely packed basil leaves (about 25g)
- 1 garlic clove, peeled and smashed
- 2 tsp white miso
- ½ fresh lemon, juiced (about 2 tbsp)
- ¼ cup olive oil (60ml)
- ½ tsp sea salt
- Black pepper to taste
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Roast Vegetables: To the prepared baking sheet, add tomatoes, zucchini, red onion, pepper, and eggplant. Drizzle 1 tbsp of oil over the top, then season with oregano, salt, and pepper. Toss to coat. Roast in the oven for 25-30 minutes, tossing vegetables halfway through, until tender and golden-brown.
- Cook Farro: While the vegetables are roasting, bring a medium pot of salted water to a boil. Add farro. Cook for 28-30 minutes, until the grains are tender. Drain farro.
- Make Pesto: While farro and vegetables cook, make pesto. In a food processor, add pumpkin seeds, basil, garlic, miso, lemon juice, and olive oil. Season with salt and pepper. Pulse and then blend until smooth and combined. Adjust seasoning with salt to taste.
- Assemble Salad: In a large bowl, add artichoke hearts, white beans, cooked farro, roasted vegetables, and baby spinach & arugula mix. Spoon some pesto over the top, then toss to combine. Divide salad between bowls or transfer to a serving platter. Spoon remaining pesto over top.
Notes
- This salad can be served warm or cold.
- Feel free to add other seasonal vegetables.
- The pesto can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg