Farro and Roasted Vegetable Salad with Balsamic Vinaigrette

This Farro and Roasted Vegetable Salad with Balsamic Vinaigrette is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrition, and is sure to be a hit with everyone! All you need is a few simple ingredients and 25 minutes of baking time to make this delicious salad.

Cooking Equipment:

Large bowl Baking sheet Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Farro, Roasted Vegetables, Balsamic Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup farro

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/2 cup diced yellow squash

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking Instructions:

Preheat oven to 400°F.

In a large bowl, combine farro, red onion, red bell pepper, zucchini, and yellow squash.

Drizzle olive oil over the vegetables and farro and toss to coat.

Spread the vegetables and farro onto a baking sheet and bake for 25 minutes, stirring halfway through.

In a small bowl, whisk together balsamic vinegar, garlic powder, oregano, salt, and pepper.

Once the vegetables and farro are done baking, transfer to a large bowl and pour the balsamic vinaigrette over the top. Toss to combine.

Serve warm or cold.

Nutrition:

Calories: 495, Fat: 18g, Protein: 11g, Carbohydrates: 73g, Fiber: 10g, Sugar: 8g

Rating:

Did You Know?

Tortilla española, a Spanish omelette made with potatoes and onions, is a popular dish in Spain and other Mediterranean countries.