Warm Farro Salad With Roasted Vegetables & Fontina

May 09, 2023May 9, 20230 0
Warm and delicious farro salad with roasted vegetables and fontina cheese cubes
in Salad

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium carrots , peeled and cut into small chunks
1 cup grape tomatoes
6 -8 cremini mushrooms , cut into small chunks
4 garlic cloves , peeled and quartered
1 small red onion , sliced
4 tablespoons olive oil , divided
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 of a small head radicchio , cored and sliced into chunks
1 cup whole farro
2 -3 ounces Fontina cheese , cut into small cubes
1 small handful of chopped parsley
1 tablespoon balsamic vinegar

Nutrision Information

Servings Per Recipe
4
Calories
443
Sugar
6g
Fat
22g
Warm farro salad with roasted vegetables and fontina cheese cubes is a hearty and satisfying dish that is perfect for a chilly winter day. Farro is a type of grain that has been used in Mediterranean cuisine for centuries. It has a nutty flavor and a chewy texture, making it a great base for salads and grain bowls. The roasted carrots, tomatoes, mushrooms, garlic, and red onion add a burst of flavor and color to this dish, while the fontina cheese melts slightly, adding another layer of creaminess. This salad can be served as a main dish or as a side dish for grilled meats or seafood. It is also a great meal prep option, as it can be stored in the fridge for up to 3 days.

Instructions

1.Preheat the oven to 400°F (204°C).
2.In a large bowl, toss the carrots, grape tomatoes, cremini mushrooms, garlic cloves, and sliced red onion with 2 tablespoons of olive oil, kosher salt, and black pepper.
3.Spread the vegetables in a single layer in a roasting pan and roast them for 25 minutes, turning once halfway through.
4.Add the radicchio to the pan and drizzle with another 1 tablespoon of olive oil.
5.Roast for another 10-12 minutes or until all the vegetables are tender.
6.While the vegetables are roasting, cook the farro in a large pot of salted boiling water for 25-30 minutes or until tender but still chewy.
7.Drain the farro and transfer it to a large bowl.
8.Add the roasted vegetables to the farro, along with the fontina cheese cubes, chopped parsley, 1 tablespoon of balsamic vinegar, and the remaining 1 tablespoon of olive oil.
9.Toss everything until it is well mixed and season with additional salt and pepper, if necessary.

PROS

This warm farro salad is a colorful and delicious way to get your daily dose of vegetables.

The farro provides a nutty flavor and a chewy texture, while the fontina cheese adds a creamy and slightly tangy taste.

The salad can be served warm or at room temperature, making it a versatile dish for any time of the day.

CONS

The preparation time of this recipe is longer than a typical salad.

Farro, although a healthier option than white rice, may still be high in calories and carbohydrates.

Fontina cheese can be high in fat and sodium, so it should be consumed in moderation.

HEALTH & BENEFITS

Farro is an ancient grain that is rich in fiber, protein, and nutrients.
It is a good source of antioxidants, which can aid in reducing inflammation and improving heart health.
The colorful vegetables in this salad are rich in vitamins, minerals, and phytochemicals, which can boost immunity and support overall health.

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