Farro Salad

The Perfect Summer Side-dish

Farro salad is something I've become known for amongst my friends.  It's so versatile and can be made with whatever ingredients are in season, served hot or cold, and can be made in advance!

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Farro Salad

Cost: ~$10  
Feeds: 4 hangry girls


What You Need:

1 package Trader Joe's 10-minute farro
1 Green bell pepper
1 Red bell pepper
1 bunch Asparagus, woody ends trimmed
1 Zucchini
1 Red onion, small
Olive oil
1 Lemon, juiced
1/2 cup Slivered almonds
1/4 cup Red wine vinegar

What To do With it:

Preheat oven to 425º. 

Prepare farro according to directions on the package.  While the farro cooks, roughly chop all of the vegetables into bite-sized pieces.  Spread all of the vegetables, except asparagus, onto a baking sheet.* Drizzle the vegetables with olive oil**, salt and pepper and use your hands to make sure the vegetables are evenly coated with the oil and seasoning. Do the same thing with the reserved asparagus (you can do this in a bowl or smaller dish since you will be adding the asparagus to the baking sheet). 

Roast the vegetables in the oven for 15 minutes.  Add the asparagus to the baking sheet with the other vegetables and stir the vegetables around on the baking sheet to incorporate.  Roast for for 10 more minutes and let the vegetables cool for two or three minutes. 

Combine vegetables and farro into a big bowl. Add almonds, lemon juice, 1 Tbsp of olive oil, and salt and pepper to taste. Stir.  Finish with red wine vinegar (add more if you love vinegar as much as I do), and stir to combine.  You can eat this immediately, while it's still warm if you're HANGRY OR you can chill it in the fridge for one hour and let all of the flavors really come together for maximum tastiness.  Nosh!



*Hangry District Tip: Whenever I roast vegetables, I line my baking sheet with parchment paper.  It helps control the heat, and it keeps your pans cleaner by reducing the mess!

**Hangry District Tip: I don't measure out how much olive oil to drizzle. You want to make sure the vegetables are evenly coated, but you don't want them to be too oily.  I just start at the top of my pan and drizzle back and forth to the bottom of the pan one time.  Be confident, you got this!