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This Warm Farro Salad with Roasted Vegetables is made with all the seasonal vegetables. Sweet potatoes, carrots, beets, brussels sprouts and onions are roasted to a perfection. Then tossed with farro and an amazing curry dressing.
Warm farro salad recipes are some of my favorites. These farro bowls with roasted vegetables are packed with so much flavor and make the best dinner and leftover lunches! Vegetables are roasted with a Carapelli 100% Italian Extra Virgin Olive Oil and tossed with a warming curry dressing made with Carapelli evoo as well. This is truly the best farro salad! Check out a video of how to make this farro roasted vegetable salad over over at natteats instagram.
WHAT IS FARRO?
Farro is an amazing source of protein, fiber and nutrients and it’s so much healthier than rice or processed grains. Addition of warm farro makes it filling, nutritious and just so delicious.
It’s an ancient full of nutrients whole grain that has a nutty flavor and a slightly chewy texture.
HOW TO COOK FARRO GRAIN
You can cook farro in the instant pot or on the stove top. Start by rinsing and draining farro grains with cold water on a fine mesh. Use 3 cups water per 1 cup of farro and 1/2 tsp salt.
COOKING FARRO ON THE STOVE TOP
Bring the water to boil, add the grains and salt. Cooking time will depend on the type of farro you’re using. The whole farro, which has the most nutrients or semi pearled will take about 30-40 minutes to cook. Pearled farro that’s found in most grocery stores will take only about 15 minutes to cook.
COOKING FARRO IN INSTANT POT
Whole farro – place farro in instant pot and cook on high pressure for 10 minutes. Let it sit for 5 minutes before releasing the pressure. Drain any excess of water.
Semi-pearled & pearled farro – cook for 7 minutes on high pressure, let it sit for 5 in before releasing the pressure.
I hope you love these roasted veggie farro bowls! If you make it yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
PrintWarm Farro Salad with Roasted Vegetables
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Warm Farro Salad with Roasted Vegetables is made with all the seasonal vegetables. Sweet potatoes, carrots, beets, brussels sprouts and onions are roasted to a perfection. Then tossed with farro and an amazing curry dressing.
Ingredients
Scale
1 cup farro, uncooked
2 tbsp extra virgin olive oil (I used Carapelli 100% Italian)
1 red onion
1 sweet potato
1 small beet
1 cup carrots
1 cup brussels sprouts
CURRY DRESSING
1/4 cup extra virgin olive oil
1 lemon, juiced
2 garlic cloves, minced
2 tsp curry powder
1 tsp maple syrup
1/2 tsp pink salt
Instructions
- Cooked farro according to directions on the package.
- Preheat oven to 400F line a baking sheet with parchment paper.
- Cut all the vegetables, toss with olive oil and roast for about 25-30 minutes or until tender.
- In a mason jar combine all the ingredients for the dressing and shake until combined.
- In a large bowl place farro and roasted vegetables. Drizzle with the dressing and mix to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
1 comment
This was delicious, thank you!! I made it exactly as suggested (just added a little kosher salt when roasting the veggies) and cooked the pearled farro in my Insta Pot according to your recommendation. Even my picky husband said it was “restaurant quality.”