Balsamic Roasted Vegetable Farro is a delicious side dish or light lunch! Roasted vegetables are tossed with nutty farro and a tart balsamic vinaigrette. Simple and delicious!
Choose Your Own Adventure
The mix and match concept is brilliant, right? Variety, variety, variety.
I love mixing and matching salads. No – not the boring salad you’re thinking of, and that we’re all guilty of packing for lunch every once in a while.
Grains.
Vegetables.
Olives.
Nuts
Seeds.
Cheeses.
Citrus.
All easy and versatile ingredients that you more than likely have on hand RIGHT NOW!
Sure, this is a post about a recipe, but use it as more of a guide. Don’t have farro? How about quinoa? Or even rice? Don’t have the veggies listed here? What’s in your fridge? Edit and tweak this recipe to make it your own!
Your Salad Equation
Generally speaking, I try to keep to the following guidelines if I’m making a salad to have on hand for myself all week:
- 1-2 cups grains
- 2-3 cups veg
- 1-2 cups protein, liked grilled chicken, steak, tuna, etc. (if using)
- Keep dressing light if going right in the fridge – dress when ready to eat
- Leave nuts and other crunchies out until ready to eat
And viola! Just like that, you’re the envy of the lunch table.
This version includes farro, a chewy grain I love for its heartiness. This was also a “clean your fridge out” kinda day for me: I had red onion, green and red pepper, and carrot. Think about the summer abundance at the Farmer’s Market!
I thought roasting the veg with a little olive oil, balsamic, and salt & pepper would do the trick. And did it EVERRRRRR.
When roasting with balsamic (or reducing it in any way), it becomes tart, sweet, and salty. And you don’t need much to go a long way, which means you’re packing in way more flavor (and need less dressing).
What delicious and healthy combos are you inspired by? Share in the comments below!
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Balsamic Roasted Vegetable Farro
Ingredients
- 1 cup farro
- 1/2 cup green pepper, chopped
- 1/2 cup Red pepper, chopped
- 1/2 medium red onion chopped
- 3 medium carrots, peeled and chopped
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- Salt & Pepper
- 2 tsp toasted pine nuts
Instructions
- Preheat over to 375 degrees.
- Prep vegetables, chopping them in to bit size pieces. Toss with olive oil and balsamic vinegar on a sheet pan. Season with salt and pepper, and place in oven. Cook for 25 minutes, or until thoroughly roasted.
- Meanwhile, cook farro according to package instructions. Set aside to slightly cool once cooked.
- Once vegetables are done, add add to a medium sized bowl, along with the farro. Toss to combine, dressing with additional olive oil and balsamic as you see necessary.
- Top with toasted pine nuts, and enjoy!