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Hearty, nutty farro tossed with colorful roasted vegetables, tangy feta cheese, and peppery arugula. A simple lemon-Dijon vinaigrette brings it all together for a perfect light lunch or satisfying side dish.
Roast the Vegetables
Cook the Farro
Hearty, nutty farro tossed with colorful roasted vegetables, tangy feta cheese, and peppery arugula. A simple lemon-Dijon vinaigrette brings it all together for a perfect light lunch or satisfying side dish.
This mediterranean recipe takes 40 minutes to prepare and yields 4 servings. At 449.15 calories per serving with 15.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Prepare the Vinaigrette
Assemble the Salad
Add 1 can (15 oz) of rinsed and drained chickpeas, or top with grilled chicken, shrimp, or salmon for a more substantial meal.
Substitute the feta cheese with a plant-based feta alternative or toasted nuts, and use maple syrup instead of honey in the vinaigrette.
If you don't have farro, this salad works beautifully with quinoa (for a gluten-free option), barley, or large pearl couscous.
Toss in 1/4 cup of toasted pine nuts, slivered almonds, or chopped walnuts for extra texture and flavor.
Farro and the variety of vegetables make this salad an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
The colorful array of vegetables like red bell pepper, zucchini, and arugula supplies a wide range of essential vitamins (like Vitamin C and A) and powerful antioxidants that help protect your cells from damage.
Farro is a protein-rich grain, and when combined with feta cheese, this salad provides a good amount of protein necessary for muscle maintenance, repair, and overall energy.
A serving of this Farro Salad with Roasted Vegetables and Feta contains approximately 480-520 calories, making it a well-balanced and satisfying meal.
Yes, it is very healthy. It's a balanced dish rich in fiber from the whole grain farro and vegetables, healthy fats from olive oil, and protein from farro and feta. The variety of vegetables provides essential vitamins and antioxidants.
Absolutely! This salad is excellent for meal prep. For best results, store the cooked farro and roasted vegetables together, and keep the dressing, arugula, and feta in separate containers. Combine everything just before you're ready to eat to maintain freshness and crunch.
No, this recipe is not gluten-free because farro is a type of wheat. To make it gluten-free, simply substitute the farro with an equal amount of cooked quinoa or brown rice.
Farro is an ancient whole wheat grain with a nutty flavor and a satisfyingly chewy texture. You can typically find it in the grains or pasta aisle of most major grocery stores, or in the bulk bins at health food stores.
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