Farro salad with balsamic roasted vegetables

Try this delicious farro salad with savory balsamic roasted vegetables. A perfect combination of flavors and textures, sure to satisfy your taste buds!

Ingredients:

• 1 pint cremini or button mushrooms, sliced
• 2 red or yellow bell peppers, cut into about 1 inch pieces
• 1 red onion cut into about 1 inch pieces
• 3 garlic cloves, smashed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 cups dry farro
• 3 tablespoons fresh lemon juice
• 1/2 cup olive or canola oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 180 °C
2. Combine mushrooms, peppers, onion, garlic, 1 tablespoon of olive oil and balsamic vinegar in a bowl until all vegetables are coated. Season with a quarter teaspoon each of salt and pepper. Spread the vegetables evenly on a baking sheet and bake for 35-40 minutes until they are roasted and aromatic.
3. While the vegetables are baking, bring 3 and a half cups of water to a boil in a medium saucepan. Once it boils, add the farro, bring it to a simmer, and cover. Cook until the farro is tender, which usually takes about 25 to 30 minutes. Drain the farro well and transfer it to a medium bowl.
4. Mix lemon juice, oil, parsley, tarragon, and honey in a bowl or jar and quickly blend them together.
5. Combine the cooked farro, roasted vegetables, and vinaigrette together until well mixed. Serve the dish warm or at room temperature.

Summary:

• Calories: 2256 kcal
• Fat: 131 g
• Protein: 49 g
• Carbs: 251 g
• Potassium: 2638 mg
• Magnesium: 443 mg