Balsamic Farro And Roasted Vegetable Salad

Ingredients

• 1 1/2 cups farro, uncooked
• 3 cups water
• 1/2 teaspoon salt, for cooking farro
• 1 zucchini, cut into half-moons
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 cup cubed butternut squash
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup balsamic vinaigrette
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted walnuts, chopped

Method

1. 1

   Rinse the farro under cold water, then combine with 3 cups water and 1/2 teaspoon salt in a 6-quart saucepan. Bring to a boil.

   5:00 · Bring farro to a boil
2. 2

   Reduce heat to low, cover, and simmer until the farro is tender and most of the water is absorbed, 20 to 25 minutes. Drain any excess liquid and set aside to cool slightly.

   20:00 · Simmer farro
3. 3

   Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

4. 4

   In a large bowl, toss the zucchini, bell pepper, red onion, cherry tomatoes, and butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Spread the vegetables in a single layer on the prepared baking sheet and roast until tender and lightly caramelized, 25 to 30 minutes, stirring once halfway through.

   25:00 · Roast vegetables
6. 6

   In a large serving bowl, combine the cooked farro and roasted vegetables. Drizzle with the remaining 1 tablespoon olive oil and the balsamic vinaigrette, then toss to coat evenly.

7. 7

   Sprinkle the crumbled feta, chopped parsley, and toasted walnuts over the top. Serve warm or refrigerate and serve chilled.