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why make this recipe

Warm Farro Salad with Roasted Root Vegetables is perfect for cozy nights. This dish brings warmth and comfort, making it great for chilly evenings. The combination of roasted vegetables, earthy farro, and tangy goat cheese creates a satisfying meal that is both healthy and filling. It is packed with nutrients and flavor, making it a wonderful option for lunch or dinner.

how to make Warm Farro Salad with Roasted Root Vegetables

Ingredients:

1 cup Farro (Try quinoa for a gluten-free alternative.)
2 cups Vegetable Broth (Substitute with water for a lighter option.)
2 cups Baby Spinach (Arugula makes a peppery swap if desired.)
2 tablespoons Olive Oil (Avocado oil can serve as a great substitute.)
2 cups Cubed Butternut Squash (Sweet potato works nicely as an alternative.)
2 medium Carrots (Substitute with parsnips for a different flavor.)
1 medium Red Onion (Shallots can be used for a milder taste.)
1 teaspoon Dried Rosemary (Fresh rosemary is more potent, adjust accordingly.)
3 cloves Garlic (Garlic powder is a convenient substitute.)
to taste Sea Salt (Essential seasoning, adjust to your taste preference.)
to taste Black Pepper (Essential seasoning, adjust to your taste preference.)
2 tablespoons Lemon Juice (Lime juice offers a zesty twist.)
1 tablespoon Lemon Zest (Brightens the dish with acidity.)
2 tablespoons Red Wine Vinegar (Apple cider vinegar can create a similar taste.)
4 ounces Goat Cheese (Feta cheese makes a suitable replacement.)
1/4 cup Chopped Pistachios (Walnuts or almonds can be swapped too.)
1/2 cup Dried Cranberries (Dried cherries or raisins can be nice alternatives.)

Directions:

Preheat your oven to 400°F (200°C).
In a pot, bring vegetable broth to a boil. Add farro and cook until tender, about 25-30 minutes. Drain and set aside.
On a baking sheet, toss cubed butternut squash, sliced carrots, and chopped red onion with olive oil, rosemary, garlic, salt, and pepper. Spread them out in an even layer.
Roast the vegetables in the oven for about 25-30 minutes, or until they are golden and soft.
In a large bowl, combine cooked farro, roasted vegetables, baby spinach, lemon juice, lemon zest, red wine vinegar, and goat cheese. Gently mix everything together.
Top with chopped pistachios and dried cranberries.

how to serve Warm Farro Salad with Roasted Root Vegetables

Serve this warm salad on a cozy evening with your favorite bread or as a side dish. You can also add some grilled chicken or chickpeas for extra protein. Enjoy it warm or let it cool for a refreshing lunch the next day.

how to store Warm Farro Salad with Roasted Root Vegetables

Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. You can enjoy it cold or reheat it gently in the microwave.

tips to make Warm Farro Salad with Roasted Root Vegetables

Make sure to check the farro on your package for cooking times, as some types may vary.
Feel free to change the vegetables based on what you have on hand, like adding beets or sweet potatoes.
For extra flavor, consider adding a pinch of crushed red pepper flakes for some heat.

variation

You can replace goat cheese with feta for a different flavor. A sprinkle of fresh herbs, like parsley or basil, can also add freshness to the dish.

FAQs

Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. Just store the dressing and salad ingredients separately to keep everything fresh.

Is this salad vegan?
No, the recipe contains goat cheese. However, you can easily omit the cheese or substitute it with a vegan cheese option.

Can I freeze the leftover salad?
It’s best not to freeze this salad as the texture of the vegetables and farro may change. It is best enjoyed fresh or stored in the refrigerator.