Roasted Root Vegetable and Farro Salad | Hungry for: Après-ski

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein at a lower cost.

Heat oven to 425 degrees. Line a rimmed sheet tray with foil.

Add beets, carrots, parsnips and shallots to the sheet tray and drizzle with olive oil.

Season with salt and pepper and toss all together with hands. Roast until tender and golden, about 25-30 minutes. Stir halfway through roasting.

Bring a pot of water to boil. Add the farro to a large saucepan of boiling salted water. Cook until tender but still chewy, about 10-15 minutes (depending on brand). Drain well in a colander.

In a small bowl whisk balsamic vinaigrette with meyer lemon juice, set aside until ready to use.

Add farro to a large serving bowl, toss in the roasted vegetables, arugula.

Drizzle with the vinaigrette and toss all together. Top with pistachios, cranberries and feta. Serve room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens