I’m trying to start the year with a healthy bang! I saw a Farro Salad similar to this on the menu at Davios NYC and made a note to try something like it at home…I roasted the veggies to bring out their flavor and dressed the salad with a Lemon Garlic Vinaigrette that’s super yummy. A delicious addition to our Meatless Meal Menu…Here’s to a healthy and happy New Year!

Farro Salad with Roasted Veggies
4 cups water
2 cups Italian Pearled Farro
1 head cauliflower, cut bite sized
3 large carrots, peeled & sliced on the diagonal
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, chopped
salt & fresh ground pepper
9 oz frozen peas
12 oz jar roasted red peppers or roast your own (here)
ripe avocado, sliced (optional)
freshly shaved Parmesan

Lemon Garlic Vinaigrette
1/4 cup extra virgin olive oil
1 large clove garlic, minced
2 tablespoons freshly squeezed lemon juice + zest
1/2 – 1 teaspoon honey
1/4 teaspoon salt

Pour the water into a medium saucepan and bring to a boil. Rinse the Farro under cold water and drain. Add Farro to the boiling water along with 1/2-1 teaspoon salt (to taste). Lower heat and simmer 20-25 minutes under tender and water has absorbed. Meanwhile, heat oven to 450°F. Place cauliflower and carrots in a large mixing bowl and toss with the olive oil, rosemary and season to taste with salt and fresh ground pepper. Roast veggies until tender (~20 minutes). Heat the peas. Drain the roasted red peppers and slice. Make the Lemon Garlic Vinaigrette: combine all ingredients in a small jar with a lid and shake vigorously. To assemble: In a very large bowl, combine the cooked Farro, roasted cauliflower & carrots, fresh peas, and sliced roasted peppers; toss gently. Pour in Lemon Garlic Vinaigrette and toss gently again. Top with sliced avocado and freshly shaved Parmesan. Serve at room temperature. Serves 4-6.

Enjoy!

Linda~

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This recipe has been shared at Fiesta Friday and The Pin Junkie Pin Party…go check it out and then visit some other great sites!