lunch · vegetarian
Farro salad with roasted vegetables
Chewy farro with roasted squash, red onion and arugula in a balsamic dressing.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 220°C (425°F). Roast the squash and onion with 2 tbsp oil and salt for 30 minutes.
-
2
Boil the farro in salted water until chewy-tender, 25–30 minutes; drain.
-
3
Whisk the balsamic, honey and remaining oil.
-
4
Toss the farro, vegetables, arugula and dressing; top with seeds and Parmesan.
