Roasted Vegetable and Farro Salad

1 day ago 4

Democracy Dies successful Darkness

Chewy, nutty farro helps marque this crockery bully for the still-cool nights of precocious wintertime into aboriginal spring, oregon anytime you privation a peculiarly hearty vegetarian salad. A za'atar-spiced vinaigrette, figs and almonds springiness it the flavors of the Middle East.

The farro tin beryllium cooked and refrigerated for up to 1 week oregon frozen for up to 6 months. The vegetables tin beryllium roasted and refrigerated for up to 1 week. The vinaigrette tin beryllium refrigerated for up to 1 week.

Ingredients

measuring cup

Servings: 4-6

1 cupful semi-pearled farro
1 1/2 cups water
4 mean carrots (about 12 ounces total), scrubbed and chopped into 1/2-inch slices
8 ounces Brussels sprouts, trimmed and quartered
1/4 cupful positive 1 tablespoonful extra-virgin olive oil
1/2 spoon oversea salt
4 ounces (2 cups lightly packed) kale leaves, thinly sliced
4 ample dried Mission figs, stemmed and chopped
1/2 cupful slivered almonds
1 tablespoonful za'atar (spice blend)
1/4 cupful reddish vino vinegar
1 spoon honey
1/4 cupful crumbled feta cheese

Nutritional Facts

Per serving (based connected 6)

Calories
350
Fat
18 g
Saturated Fat
3 g
Carbohydrates
41 g
Sodium
310 mg
Cholesterol
5 mg
Protein
10 g
Fiber
8 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food exertion Joe Yonan, writer of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Tested by Joe Yonan.

Published March 19, 2013

Updated March 14, 2026