Description
A vibrant salad featuring roasted spring vegetables and crispy farro, combined with peppery arugula and tangy dressing for a delightful seasonal dish.
Ingredients
Scale
- 1.5 lbs assorted spring vegetables (carrots, radishes, asparagus, sugar snap peas, shallots, leeks, spring onions)
- 1 tablespoon olive oil
- 6 cloves garlic, peeled
- Kosher salt and black pepper
- 1 cup farro, pre-cooked according to package instructions
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 4 ounces baby arugula
- 1/2 cup crumbled feta cheese
- Homemade or store-bought Green Goddess dressing
Instructions
- Clean, trim and prepare vegetables as needed. Peel and halve carrots vertically, reserving leafy tops for garnish if desired. Quarter radishes. Remove woody ends from asparagus. Halve shallots.
- Preheat oven to 400°F. On a large baking sheet, toss the prepared spring vegetables and peeled garlic cloves with 1 tablespoon olive oil. Season with salt and pepper. Roast for roughly 30 minutes until tender and lightly browned.
- On a separate baking sheet, toss the farro with 1 teaspoon olive oil and 1/2 teaspoon salt. Toast in the 400°F oven for 15-20 minutes, shaking occasionally, until golden brown and crispy. Let cool slightly.
- Spread some Green Goddess dressing on a plate or platter. Top with a mix of the arugula and crispy toasted farro. Layer the roasted spring vegetables over top. Drizzle with additional dressing, then top with more farro, crumbled feta, and carrot greens if using.
Notes
For a vegan version, replace feta with crumbled roasted chickpeas and use a dairy-free dressing. Store greens un-dressed to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg