Warm Farro Salad with Roasted Vegetables

Warm Farro Salad with Roasted Vegetables

Ingredients You'll Need for this Salad

Add squash, red onion, carrots, garlic and rosemary to bowl. Drizzle with olive oil and toss to coat. Transfer to baking sheet.

Bake in oven at 375 degrees Fahrenheit for 40-50 minutes or until fork tender. 

While vegetables roast, make farro in a small saucepan on the stovetop. Add 1 cup farro to 2 cups broth and bring to simmer for 15-20 minutes until cooked.

While still warm, add farro to large mixing bowl and stir in baby spinach to wilt slightly.

Add the rest of the salad ingredients to the large mixing bowl with the farro and spinach and toss.

This filling, meal-prep friendly salad is great served warm or cold. Leftovers can be stored in the fridge for up to 3 days.

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