Ancient Grain Salad with Roasted Vegetables Recipe

Mediterranean · Main course · 50 min total

A hearty and nutritious salad featuring nutty farro, sweet roasted vegetables, and a tangy lemon-herb dressing. Perfect for a satisfying lunch or side dish.

Ingredients

• 1 cup farro (or other ancient grain like spelt or barley)
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed (about 2 cups)
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rinse farro and combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until tender. Drain any excess liquid and let cool.
3. Toss sweet potato, bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper. Spread on prepared baking sheet and roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
4. In a small bowl, whisk together lemon juice, extra-virgin olive oil, garlic, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl, combine cooked farro, roasted vegetables, parsley, and mint. Drizzle with dressing and toss gently to combine.
6. Top with crumbled feta cheese and toasted pumpkin seeds. Serve at room temperature or chilled.

Tips

• Farro can be cooked ahead and stored in the refrigerator for up to 3 days.
• Feel free to substitute other ancient grains like quinoa or freekeh.
• Add grilled chicken or chickpeas for extra protein.

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