Description
A cozy and nourishing fall salad featuring chewy pearled farro, caramelized roasted root vegetables, toasted nuts, and a bright, zesty dressing. Perfect for meal prep or a comforting seasonal meal.
Ingredients
- 1 cup (200g) pearled farro
- About 4 cups (600g) fall root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped into 1-inch chunks
- 1 small red onion, thinly sliced
- ½ cup (15g) fresh parsley, chopped
- ½ cup (60g) toasted pecans or walnuts
- ½ cup (75g) crumbled feta cheese (optional)
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (15ml) maple syrup
- 1 teaspoon (5g) Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss chopped carrots, parsnips, and sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a rimmed baking sheet in a single layer.
- Roast vegetables for 30-35 minutes, flipping halfway, until tender and golden with caramelized edges.
- While veggies roast, rinse farro under cold water. Bring 3 cups (720ml) water or low-sodium broth to a boil in a medium saucepan. Add farro and a pinch of salt, reduce heat to simmer, cover, and cook 20-25 minutes until tender but chewy. Drain excess water and fluff with a fork.
- In a small bowl, whisk together ⅓ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified and glossy.
- Toast pecans or walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Chop parsley and slice red onion thinly.
- In a large mixing bowl, combine cooked farro, roasted vegetables, red onion, parsley, and toasted nuts. Drizzle dressing over and toss gently. Add feta cheese on top if using.
- Serve warm, at room temperature, or chilled. Leftovers improve after a day or two.
Notes
[‘Use pearled farro for faster cooking and a chewy texture.’, ‘Do not overcrowd the baking sheet to ensure caramelized edges on vegetables.’, ‘Toast nuts fresh before adding for maximum flavor and crunch.’, ‘Adjust acidity by adding more vinegar or salt after tossing to taste.’, ‘Salad tastes better the next day as flavors meld.’, ‘Can be served warm, room temperature, or chilled.’, ‘For vegan option, omit feta and optionally add nutritional yeast or extra maple syrup.’, ‘Substitute apple cider vinegar with white wine vinegar or lemon juice if needed.’]
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Fat: 7
- Carbohydrates: 45
- Fiber: 6
- Protein: 8
Keywords: farro salad, roasted vegetables, fall salad, healthy salad, grain bowl, meal prep, vegetarian, hearty salad