Roasted Spring Vegetable and Crispy Farro Salad Recipe
A vibrant and nutritious Roasted Spring Vegetable and Crispy Farro Salad, featuring tender roasted seasonal vegetables, crispy toasted farro grains, peppery arugula, and creamy feta cheese, all enhanced with a zesty Green Goddess dressing. This salad combines a variety of flavors and textures perfect for a refreshing and wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Roasted Veggies:
- 1.5 lbs assorted spring vegetables such as carrots, radishes, asparagus, sugar snap peas, shallots, leeks, and/or spring onions
- 1 tablespoon olive oil
- 6 cloves garlic, peeled
- Kosher salt and black pepper, to taste
For the Crispy Toasted Farro:
- 1 cup farro, pre-cooked according to package instructions
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
For Assembly:
- 4 ounces baby arugula
- 1/2 cup crumbled feta cheese
- Homemade or store-bought Green Goddess Dressing, as needed
Instructions
- Prepare the Vegetables: Clean and trim your spring vegetables as necessary. Peel and vertically halve the carrots, reserving their leafy tops for garnish if you like. Quarter the radishes, trim the woody ends from the asparagus, and halve the shallots.
- Roast the Veggies and Garlic: Preheat your oven to 400°F (205°C). On a large baking sheet, toss the prepared vegetables and the peeled garlic cloves with 1 tablespoon of olive oil. Season everything generously with kosher salt and black pepper. Roast uncovered for about 30 minutes until the veggies are tender and have a light golden color.
- Toast the Farro: While the vegetables roast, prepare your farro. Pre-cook the farro according to package instructions if not already done. Then on a separate baking sheet, toss the cooked farro with 1 teaspoon olive oil and 1/2 teaspoon kosher salt. Spread evenly and toast in the 400°F oven for 15 to 20 minutes, shaking the pan occasionally to ensure even toasting. The farro should be golden brown and crispy. Remove and allow to cool slightly.
- Assemble the Salad: Begin by spreading a layer of Green Goddess dressing on your serving plate or platter. Add the baby arugula and scattered crispy toasted farro on top. Arrange the roasted spring vegetables over the arugula. Drizzle with additional Green Goddess dressing to taste. Finish by sprinkling more crispy farro and crumbled feta cheese on top. Garnish with reserved carrot greens if you have them for a fresh visual touch.
Notes
- Farro can be cooked ahead of time and refrigerated to save prep time.
- Feel free to customize the assortment of spring vegetables based on availability and preference.
- To keep the farro crispy, toast it just before assembling the salad.
- If desired, add a squeeze of lemon juice for extra brightness in the dressing.
- This salad is best served immediately to enjoy the textural contrast of crispy farro and tender vegetables.
