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Try SavoraWarm Farro & Roasted Root Vegetable Salad
A hearty and healthy salad featuring chewy farro and sweet roasted root vegetables. Perfect for a comforting yet nutritious meal!
Ingredients
- Farro1 cup
- Golden Beets2 medium
- Parsnips2 medium
- Olive Oil2 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Red Onion1/2 medium
- Balsamic Vinegar2 tablespoons
- Maple Syrup1 tablespoon
- Dijon Mustard1 teaspoon
- Fresh Thyme1 teaspoon
- Arugula2 cups
- Walnuts1/4 cup
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Cook farro according to package directions. Drain and set aside.
Peel and chop beets and parsnips into 1-inch pieces. Chop red onion.
Toss beets, parsnips, and red onion with olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
While vegetables are roasting, whisk together balsamic vinegar, maple syrup, Dijon mustard, and thyme in a small bowl.
In a large bowl, combine cooked farro, roasted vegetables, and balsamic vinaigrette.
Gently toss in arugula and walnuts.
Serve warm.
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