Roasted Vegetable Farro Salad - Dr. Cindy's Recipes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and adds a tangy flavor.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a complete protein and gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are a cost-effective alternative but may lack freshness.

Preheat the oven to 400°F (200°C).

Rinse farro under cold water and drain.

Cook farro in a pot of boiling salted water until tender, about 25-30 minutes.

Chop zucchini, bell peppers, red onion, and carrots into bite-sized pieces.

Toss the chopped vegetables with olive oil, salt, and black pepper.

Spread the vegetables on a baking sheet in a single layer.

Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

In a large bowl, combine cooked farro and roasted vegetables.

Add minced garlic, fresh herbs, and lemon juice to the mixture.

Toss gently to combine all ingredients evenly.

Season with additional salt and pepper to taste.

Fold in fresh spinach until just wilted.

Top with crumbled feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens