This dish is simple and the perfect platform to enjoy an abundance of summer vegetables and herbs. Farro is cooked and tossed with the roasted veggies.
One thing I like to do is top or toss this with my Carrot Top Pesto and add arugula to make it a salad! But it is so versatile you can get creative and enjoy however you like!
The trick to roasting the summer squash, zucchini, carrots, parsnips, radishes and grape tomatoes is tossing them in melted coconut oil, salt, and pepper. Coconut oil adds richness and a touch of sweetness, which makes even the most basic combination of vegetables absolutely swoon-worthy. If you don't have coconut oil, don't fear. You can use EVOO to roast your veggies in too! Use what you have and make it work. The key is ease and flexibility!
I have enjoyed this salad both warm and cold and either option is just as tasty as the other. The recipe makes enough to serve four as a main course or six as a side, but it’s one of those dishes that is perfect to make on Sunday and enjoy throughout the week for lunch.
There’s so much to be enjoyed in a dish that keeps things simple and draws straight from the goodness of the earth!
Farro Salad with Roasted Summer Vegetables
For the Roasted Vegetables
- 1 cup grape tomatoes
- 1 medium zucchini, sliced into half circles
- 1 medium summer squash, sliced into half circles
- 1 tablespoon melted coconut oil
- ½ teaspoon sea salt
- black pepper, to taste
For the Farro
- 1 cup farro
- 3 cups water
- ⅓ cup pesto (optional)
- 2 cups fresh arugula (optional)
To Make the Roasted Vegetables
- Preheat oven to 400 degrees Fahrenheit.
- Line a large baking pan with parchment paper and spread the tomatoes, zucchini, and summer squash across. Drizzle the vegetables with the melted coconut oil and sprinkle with salt and pepper. Toss to coat.
- Roast for 20-25 minutes or until tender, tossing the vegetables after 10-15 minutes.
- Remove from oven and let cool for 5-10 minutes
For the Farro
- While the vegetables are roasting, rinse the farro thoroughly and pour it into a medium saucepan. Add in the three cups of water and heat on high. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender.
- Drain off any excess water and transfer the cooked farro to a large bowl.
- If using pesto, make the carrot top pesto while the farro and vegetables are cooking.
To Make it a Salad
- Scoop ⅓ cup of the pesto over the farro and toss to coat.
- Pour the roasted vegetables and fresh arugula over the farro and gently toss.
- Serve and garnish with pepitas, hemp seeds, and arugula, if desired.
- Refrigerate leftovers.