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

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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