Roasted Veggie Grain Salad
A vibrant, hearty salad made with roasted sweet potatoes, bell peppers, cherry tomatoes, red onion, and chewy farro, all tossed with fresh herbs and a lemon-garlic dressing. Perfect for meal prep or a nourishing side.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 large red bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 ½ cups cooked farro
- ½ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes, bell pepper, onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper.
- Spread veggies in a single layer on the baking sheet and roast for 25 to 30 minutes.
- In a bowl, whisk together remaining olive oil, lemon juice, garlic, and a pinch of salt.
- Combine cooked farro, roasted veggies, and chopped parsley in a large bowl.
- Pour the dressing over and toss gently to combine.
- Serve warm or chilled with extra herbs on top if desired.
Notes
- For extra crunch, add toasted seeds or nuts before serving.
- This salad holds well in the fridge and is perfect for meal prep.
- Swap farro with quinoa for a gluten-free option.
Find it online: https://tastyze.com/roasted-veggie-grain-salad/