Description
This Warm Farro Salad with Roasted Vegetables is a hearty, nutrient-packed dish tossed with a zesty curry dressing. Perfect as a comforting vegetarian main or a vibrant side.
Ingredients
Units
Scale
- 1 cup farro, uncooked
- 2 tbsp extra virgin olive oil (Carapelli 100% Italian recommended)
- 1 red onion, chopped
- 1 sweet potato, diced
- 1 small beet, peeled and diced
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- CURRY DRESSING:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 2 tsp curry powder
- 1 tsp maple syrup
- 1/2 tsp pink salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop all vegetables into uniform pieces. Toss them with 2 tbsp olive oil and spread evenly on the baking sheet.
- Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- While vegetables roast, cook farro according to package instructions (usually simmered in water for 25–30 minutes). Drain any excess water.
- In a small bowl or jar, whisk together the curry dressing ingredients: 1/4 cup olive oil, lemon juice, minced garlic, curry powder, maple syrup, and pink salt.
- Combine cooked farro and roasted vegetables in a large bowl. Pour over the curry dressing and toss well to coat.
- Serve warm, garnished with fresh herbs if desired.
Notes
- You can roast the vegetables ahead of time and reheat when assembling the salad.
- Feel free to swap in seasonal vegetables or use pre-chopped options to save time.
- For added protein, top with chickpeas, tofu, or a poached egg.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg