Description
A vibrant and nutritious farro salad featuring roasted root vegetables, mixed greens, and a tangy lemon dressing. Perfect for a healthy lunch or dinner side dish.
Ingredients
Units
Scale
Root Vegetable Salad
- 1 pound sweet potato or yams, peeled and cut into 1/2-inch cubes
- 5 cloves garlic, peeled
- 1 pound beets, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1/2 cup pearled farro, uncooked
- 1 cup water
- 2 cups salad greens
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
Dressing
- 1/2 cup lemon juice, plus zest
- 2 tablespoons honey or pure maple syrup
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chives, thinly sliced
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Toss sweet potato cubes, garlic cloves, and beet cubes with 1 tablespoon olive oil. Spread on a baking sheet, season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Cook the farro: In a saucepan, combine farro and water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender. Drain any excess water and let cool.
- Prepare the dressing: In a blender, combine lemon juice, zest, honey, olive oil, and chives. Blend until smooth and emulsified.
- Assemble the salad: In a large bowl, combine roasted vegetables, cooked farro, salad greens, dried cranberries, and sliced almonds. Toss gently with the prepared dressing.
- Serve: Divide the salad among serving plates and enjoy immediately.
Notes
- For a vegan option, use maple syrup instead of honey in the dressing.
- You can prepare the farro and roast the vegetables ahead of time for quick assembly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: ½ cup
- Calories: 450kcal
- Sugar: 15g
- Sodium: 300
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
