This hearty salad features roasted vegetables and farro, a nutrient-dense ancient grain, creating a warm and filling meal.
INGREDIENTS:
Base: Mixed greens or baby kale for a nutritious base. Vegetables: Roasted sweet potatoes, zucchini, red bell peppers, red onions, and Brussels sprouts.
Grain: Cooked farro, adding a chewy texture and nutty flavor. Extras: Toasted pine nuts and crumbled goat cheese for richness.
DRESSING:
Balsamic Vinaigrette: Made with balsamic vinegar, Dijon mustard, honey, olive oil, and a pinch of salt and pepper. Optional: A touch of maple syrup for added sweetness.
PREPARATION:
Preheat the oven to 400 ° F (200 ° C).
Chop the vegetables into uniform pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet.
Roast for 20-25 minutes, or until tender and slightly caramelized.
Cook the farro according to package instructions and let cool slightly.
Combine the roasted vegetables, farro, and greens in a large bowl.
Drizzle with the balsamic vinaigrette and toss to coat.
Top with toasted pine nuts and crumbled goat cheese.
NUTRITIONAL BENEFITS:
Farro is rich in fiber, protein, and essential minerals, supporting digestive health and providing sustained energy.
Roasted vegetables are packed with vitamins, minerals, and antioxidants.
Healthy fats from olive oil and pine nuts promote heart health and satiety
Recipe from the book Salad Sensations: Delicious Low-Calorie Recipes for Weight Loss, Gut Health, and a Vibrant Lifestyle.
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