Warm Farro Salad with Roasted Vegetables

It’s official: the holidays are over and it’s back to reality! This past week was a lot of fun with New Year’s Eve and my husband’s friend in town. For New Years we stayed in and cooked a feast with our friends. We ate our hearts out, dining on crab legs, flank steak with chimichuri sauce, Caesar salad, roasted brussels sprouts, steak fries, and chocolate lava cake with vanilla gelato for dessert! Needless to say, like most people beginning their New Year’s resolutions today, I’m ready to get back to healthier eating and to get started on my resolutions.

So, on the first Monday of the year, I wanted to start the week right with some good “Meatless Monday” food in the fridge. I made a Warm Farro Salad with Roasted Vegetables and Fontina so I could have a veggie-packed dish that would still satisfy after eating all the rich and heavy food last week. If you’ve never had farro, it is a hearty, nutty grain that is sort of like a cross between barley and rice. This dish combines many of my favorite veggies, and is topped off with balsamic, olive oil and chunks of creamy fontina cheese. The best part is, you can add whatever combination of veggies that sounds good to you. I’m looking forward to having this in my fridge for the next few days.

I hope your year is off to a great start!

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Warm Farro Salad with Roasted Veggies and Fontina

Yield: 3-4 servings

Recipe from The Kitchn, with slight adaptations

What You Need

  • 2 medium carrots, peeled and cut into small chunks
  • 1/2 cup grape tomatoes (I sliced mine in half, but can leave them whole)
  • 1 small zucchini, cut into chunks
  • 1/2 cup mushrooms, cut into small chunks
  • 4 cloves garlic, peeled and quartered (or minced if you don't like garlic chunks)
  • 1/2 small red onion, sliced
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup farro
  • 2-3 ounces fontina cheese, cut into small cubes
  • 1 teaspoon chopped fresh rosemary
  • small handful of chopped parsley
  • 1 tablespoon balsamic vinegar

What To Do

  1. Preheat the oven to 400 degrees.
  2. Combine the carrots, tomatoes, zucchini, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons olive oil, salt, and pepper, chopped rosemary, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 20 minutes, stirring once.
  3. Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 10 minutes, (or according to package directions) until soft but still chewy in the center. Drain.
  4. Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

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