Balsamic Roasted Vegetable Farro
This "salad" is a cinch to make! Vegetables are roasted with balsamic vinegar to lend a sweet yet tangy bite, requiring little to no additional dressing. A healthy lunch option to have on hand during the week!
Servings: 2 servings
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!
Notes
-Choose your own adventure! Pick your favorite vegetables to roast, your go-to grain, add in some spices, or mix in some cheese. Make this your own!
-Can be served hot or cold.