By Aaron Wurm
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse farro under cold water. In a medium saucepan, add 1 cup of farro and 3 cups of water or broth. Bring to a boil, then reduce heat to low and simmer for about 25-30 minutes, or until farro is tender. Drain any excess liquid.
Meanwhile, dice the zucchini, red pepper, and red onion into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.
In a large bowl, combine the cooked farro, roasted vegetables, toasted walnuts, and dried cranberries.
Drizzle the salad with the vinaigrette and the remaining tablespoon of olive oil. Season with additional salt and pepper, to taste. Toss everything gently until well combined.
Serve the warm salad immediately, or refrigerate to serve as a cold salad later.
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This Salad Vegetarian Main Course recipe is ready in 45 minutes and features farro, zucchini, red pepper and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse farro under cold water. In a medium saucepan, add 1 cup of farro and 3 cups of water or broth. Bring to a boil, then reduce heat to low and simmer for about 25-30 minutes, or until farro is tender. Drain any excess liquid.
Meanwhile, dice the zucchini, red pepper, and red onion into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.
In a large bowl, combine the cooked farro, roasted vegetables, toasted walnuts, and dried cranberries.
Drizzle the salad with the vinaigrette and the remaining tablespoon of olive oil. Season with additional salt and pepper, to taste. Toss everything gently until well combined.
Serve the warm salad immediately, or refrigerate to serve as a cold salad later.
Calories per Serving: 450
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