Carrageenan Free Farro Salad with Roasted Vegetables and Lemon-Herb Dressing
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp raw honey
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- ½ cup walnuts, dry-roasted and roughly chopped
- 2 oz baby arugula (about 2 cups loosely packed)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 2 oz crumbled feta cheese (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the zucchini, red bell pepper, red onion, and cherry tomatoes on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, then sprinkle with the turmeric, black pepper, and 1/2 tsp salt. Toss to coat evenly and spread into a single layer.
- 2
Roast the vegetables for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the tomatoes have burst and collapsed.
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