This is the recipe for my family-favorite roasted vegetables with the addition of farro to create a beautiful, hearty whole grain salad that can be enjoyed as a quick lunch or dinner option!
Farro is one of my favorite grains, especially in this recipe. It's nutty, hearty, and very filling. I buy quick-cooking farro at my grocery store (on the same aisle as rice) because otherwise this grain takes more like an hour to cook, so this is a valuable shortcut! If you can't find farro, you could also use brown rice or barley to get the same delicious, hearty effect!
This recipe is also the perfect make-ahead lunch or dinner option, because you can keep it in the fridge for at least 3-4 days and add different things to it to change it up a bit (I like
adding nitrate-free ham or salmon to make this a high protein, balanced meal). Feel free to get creative and add what you love to this recipe to make it your own! :)
Farro Salad with Roasted Butternut Squash and Zucchini
Makes about 6 servings
3 tablespoons canola oil
2 cups frozen butternut squash cubes
1 large zucchini, chopped
1 red onion, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
black pepper to taste
2 cups quick-cooking farro (can also use barley or brown rice)
Preheat oven to 425 degrees. Place all ingredients in a large bowl and toss to combine.
Spread the mixture onto a lightly greased non-stick baking sheet, and bake for 30-45 minutes or until the
vegetables are tender.
- While the vegetables are cooking, cook the farro according to package directions. Once the vegetables and farro are cooked, mix them all together and serve immediately or refrigerate up to 5 days.
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