Description
This fiber-loaded Hearty Farro Salad Recipe mixes rustic fall veggies with tart apple, spicy jalapeños and umami-packed pecorino Romano cheese. Hearty and healthy!
Ingredients
Units
Scale
- 1 cup farro
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 sweet potato, peeled and chopped bite size
- 3 fingerling potatoes, chopped bite size
- 1 carrot, peeled and chopped bite size
- 1 red onion, peeled and chopped into half moons
- 3 cloves garlic, peeled and crushed
- 1 zucchini, chopped bite size
- 2 tablespoons balsamic or sherry vinegar
- 2 jalapeño peppers, seeded and chopped
- 1 Granny Smith apple, peeled, cored and chopped bite size
- 1/4 cup cashew nuts
- 1/4 cup shaved pecorino Romano or feta cheese, optional (skip to make this recipe vegan)
- salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Rinse farro under water and add to a small pot with stock.
- Bring to a boil, cover, lower heat and simmer for 30 minutes. Drain excess liquid, transfer to a large bowl and set aside.
- Line a medium size baking sheet with non-stick aluminum foil and set aside.
- In a large pan over medium high heat, add olive oil, sweet potato, fingerling potatoes, carrot and red onion and cook for 5 minutes.
- Add garlic and zucchini and cook for 3 minutes.
- Add balsamic vinegar and toss. Turn the heat off and transfer vegetables to the baking sheet.
- Roast for 20 minutes and add to farro.
- Add the remaining ingredients and toss well. Season with salt and pepper and serve.
Notes
Store the leftovers in an airtight storage container. This farro salad will keep in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 8.8g
- Sodium: 160.4mg
- Fat: 8.2g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46.9g
- Fiber: 8.6g
- Protein: 8.5g
- Cholesterol: 2.4mg
