Roasted Vegetable Medley Farro Salad
5
Minutes
Prep Time
45
Minutes
Cooking Time
50
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Medley
- 3 Cups Farro, cooked
- 3 Cups Red Cabbage, Napa Cabbage, sliced carrots
- ½ Cup Feta Cheese, Crumbled
- 3 Tbsp. Olive Oil
- ½ Tsp. Salt
- ¼ Tsp. Pepper
Dressing Ingredients
- 2 Harvest Fresh Shallots, finely chopped
- 2 Garlic Cloves, minced
- ½ Cup Olive Oil
- ¼ Cup Balsamic Vinegar
- 4 Tsp. Honey
- 1 Tbsp. Dijon Mustard
- 1 Tsp. Salt
- ½ Tsp. Pepper
Directions
- Preheat oven at 375 degrees.
- In a large bowl, add cubed vegetable medley, salt, black pepper, and 3 Tbsp. Olive oil, mix well.
- In a saucepan, cook Farro, as per packaging instructions.
- On oven tray, add vegetables, and spread evenly on the pan. Place, in oven, for 35 minutes, until vegetables have softened. Remove from heat, let cool for 10 minutes.
- In a bowl, add dressing ingredients and mix until fully combined.
- In a large bowl add cooked Farro, roasted vegetables, cabbage mixture, dressing, crumbled feta cheese, mix until fully combined and ready to serve.
What You Need
