Warm Farro Salad
A warm grain salad built on cooked farro with roasted vegetables and protein, dressed while still hot to absorb flavor. Assemble with fresh herbs and a choice of toppings for variation.
Ingredients
Method
Preheat oven to 400°F. Toss chosen vegetables with 2 tbsp olive oil, salt, and black pepper on a sheet pan.
Roast vegetables until tender and lightly browned, 20–25 minutes, stirring halfway through.
Meanwhile, bring vegetable broth to a boil in a large pot. Add farro, reduce heat to medium-low, and simmer uncovered until tender and most liquid is absorbed, 25–30 minutes. Drain any excess liquid.
While grains cook, whisk together lemon juice, tahini, minced garlic, remaining 1 tbsp olive oil, salt, and pepper in a small bowl until smooth.
Transfer warm farro to a large bowl. Pour dressing over it and toss to combine, then fold in roasted vegetables and any chosen protein while still warm.
Top with fresh herbs, cheese, and nuts or seeds. Taste and adjust seasoning. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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