Description
Elevate your dining experience with this vibrant Roasted Spring Vegetable and Crispy Farro Salad, a delightful fusion of seasonal flavors and textures. The dish bursts with the freshness of assorted spring vegetables, roasted to perfection, while crispy farro adds a satisfying crunch. Ideal for lunch or as a colorful side at dinner parties, this salad is not only visually appealing but also packed with nutrients. Easy to prepare, it invites customization—substituting in your favorite veggies or dressing to suit your taste. Enjoy a culinary journey celebrating the bounties of spring!
Ingredients
Scale
- 1.5 lbs assorted spring vegetables (carrots, radishes, asparagus, sugar snap peas)
- 1 tablespoon olive oil (for vegetables)
- 1 cup farro (pre-cooked)
- 4 ounces baby arugula
- ½ cup crumbled feta cheese
- Green Goddess Dressing (homemade or store-bought)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the spring vegetables by cleaning and cutting them into bite-sized pieces.
- Toss the vegetables and garlic cloves with olive oil, salt, and pepper on a baking sheet.
- Roast for about 30 minutes until tender and lightly browned.
- On another baking sheet, toss pre-cooked farro with olive oil and salt; toast for 15-20 minutes until golden brown.
- Assemble the salad by layering arugula, crispy farro, roasted vegetables, feta cheese, and dressing on a platter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg