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a warm farro salad with caramelized roasted butternut squash, carrots, and red onion in a wide horizontal shot, in a rustic bowl on a holiday table, fresh parsley on top, natural light, shallow depth of field, landscape orientation

Warm Farro and Roasted Vegetable Salad

Nutty farro mixed with roasted root veggies and a warm lemony dressing will make a great addition for your holiday sides.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups farro cooked
  • 2 cups butternut squash cubed
  • 2 cups carrots chopped
  • 1 red onion wedged
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt

Method
 

  1. Toss the squash, carrots, and onion with 1 tablespoon olive oil and roast at 425F for 30 minutes until tender and caramelized.
  2. Cook the farro according to package directions and drain any excess water.
  3. Combine the warm farro and roasted vegetables in a large bowl.
  4. Whisk together the remaining olive oil, lemon juice, and salt, then pour over and toss.
  5. Sprinkle with fresh parsley and serve warm.

Notes

This is great warm or at room temperature, so timing is forgiving.