A hearty salad with roasted seasonal vegetables over warm farro with herbs.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
340kcal
Calories
10g
Protein
48g
Carbs
14g
Fat
Equipment
Baking sheetSaucepan
Ingredients
- 1.5 cups farro
- 1 zucchini, chopped
- 1 red pepper, chopped
- 1 red onion, wedged
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Fresh basil and parsley
- Black pepper
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Step-by-Step Instructions
- 1
Cook farro. Set aside.
- 2
Toss vegetables with 2 tbsp olive oil.
- 3
Roast at 425°F for 25 minutes.
- 4
Toss farro with roasted vegetables.
- 5
Dress with remaining olive oil and balsamic.
- 6
Garnish with fresh herbs.
Tags:plant-basedvegan
