Farro salad roasted vegetables with salsa verde

Farro salad roasted vegetables with salsa verde

Apr 3 2019


20 mn

Serves 5

This is perfect as a side dish, or even on its own, maybe with an egg on top. Leftover keep for a few days in the fridge and can turn into a delicious school lunch!!!


  • 1 cup of farro
  • 4 cups of raw vegetables, cut into 1 inch pieces ( fennel, carrots, cauliflower, brussels sprouts, squash, ...
  • 2 tbsp of olive oil
  • Salt and pepper
  • Salsa verde: 1 cup of flat parsley, 1 garlic clove, 1 tbsp of capers, 1/2 cup of olive oil, 1 tbsp of apple cider vinegar


Preheat the oven at 425F. Line a baking sheet with parchment paper. Toss the veggies with 2 tbsp of olive oil, some salt and pepper and arrange them in a single layer on the sheet. Roast them for 20-35 minutes until tender and golden brown.

While the veggies roast, cook the farro according to packing instructions.

Make the salsa verde by combining all the ingredients in a food processor until smooth.

When veggies are ready, fold them together with the farro and a couple of tablespoons of the salsa verde. Taste and adapt the seasoning.

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