Brindisi Farro Roast Vegetable Salad
Loaded with roasted cauliflower, roasted peppers, olives, artichoke hearts, and hearty farro, all tossed with a roasted red pepper and oregano vinaigrette. Every bite is an exciting new flavor and texture experience.
Servings 6
Calories 274kcal
Ingredients
Roasted Veggies
- ½ head cauliflower cut in florets
- 10 baby bell peppers quartered
- 5 baby bell peppers whole
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- fresh black pepper A few twists
Dressing
- 5 baby bell peppers whole roasted (from above)
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon maple syrup or honey
- ¼ teaspoon salt + pepper
- ¼ cup oregano fresh ( ½ teaspoon dried)
Salad
- 8 oz dried farro cooked
- ½ head dinosaur kale shredded
- 20 cherry tomatoes halved
- ½ cup cucumber English or cocktail, cut in rounds
- ½ cup calamata and green olives pitted and sliced @divina
- ½ cup artichoke hearts
Instructions
- Cook Farro, 1 part whole wheat, and 2 parts water for 30 minutes. Let cool, or quickly rinse in cold water.
- Preheat oven to 400
- Toss cauliflower florets, 10 quartered baby bell peppers and 5 whole baby bell peppers (stems removed) in olive oil, salt+pepper, and garlic powder until well coated. Spread onto a baking sheet and bake for 20 minutes. Let cool.
- Make the dressing in a blender with the 5 whole roasted baby bell peppers, red wine vinegar, olive oil, maple syrup (or honey), salt and oregano. Blend until smooth and creamy.
- In a large bowl, add kale, cooked farro, roasted baby bells (cut small) roasted cauliflower, tomatoes, cucumbers, artichoke hearts and olives. Pour dressing over the salad and mix well.
Notes
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 567mg | Potassium: 665mg | Fiber: 12g | Sugar: 9g | Vitamin A: 4376IU | Vitamin C: 166mg | Calcium: 105mg | Iron: 3mg