Healthy, flavor packed, and very filling, this farro salad will keep you energized all day!
Roasted Veggie Farro Salad
Roasted Veggie Farro Salad
Tara Bruner
4
15 minutes
30 minutes
American
Salad
Salted & roasted broccoli, sweet potatoes, and red onions are mixed with sweet cranberries and creamy, nutty farro. Dressed with a Greek Kalamata and Fig vinaigrette.
Ingredients
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1 C 10 Minute Farro
1 small sweet potato, peeled and chopped into small/med chunks
1/2 red onion, chopped into chunks
1 large head broccoli florets, chopped
Drizzle of Greek Kalamata EVOO
About 1 tsp Starlight Herbs Arkansas Diamond Spice
1/2 C dried cranberries
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1/3 C Greek Kalamata EVOO
1/3 C Fig or Maple Balsamic
1 1/2 tsp Starlight Herb's Arkansas Diamond Spice
Directions
Heat oven to 350ºF. Line a baking sheet with tin foil. Place all chopped veggies in a bowl. Drizzle with enough EVOO to coat veggies and sprinkle the Arkansas spice on top. Stir to coat. Transfer veggies to the lined cookie sheet and bake for approximately 20-30 minutes, or until sweet potatoes are soft and onions start to caramelize.
While veggies are roasting, cook farro according to package instructions. Rinse and drain.
Transfer roasted veggies and farro to a large mixing bowl. Add cranberries and dressing. Stir to combine. Transfer to serving bowl or individual bowls. Enjoy!
