Description
A warm and hearty salad featuring roasted autumn vegetables and nutty farro, perfect for a cozy meal.
Ingredients
Scale
- 1 cup farro
- 2 cups vegetable broth
- 1 medium butternut squash, peeled and cubed
- 1 red onion, chopped
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine farro and vegetable broth, bring to a boil, then reduce heat and simmer for 30 minutes.
- On a baking sheet, toss butternut squash, red onion, and Brussels sprouts with olive oil, salt, and pepper.
- Roast the vegetables in the oven for 25-30 minutes until tender and caramelized.
- Once the farro is cooked, drain any excess liquid and fluff with a fork.
- In a large bowl, combine the roasted vegetables, farro, dried cranberries, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Roasted Autumn Veggie & Farro Salad, autumn salad, healthy salad, vegetarian recipe