A super delicious fall inspired vegetarian salad
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp dijon mustard
- 1 tsp Italian seasoning
- 12 tsp salt
- 1/4 tsp black pepper
- 1 c farro (rinsed)
- 2 c water
- 1 sweet potato (peeled and cubed)
- 12 c rainbow carrots (peeled and sliced)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasonng
- 1/2 tsp red pepper flakes
- 1/2 c cherry tomatoes (halved)
- 1/2 c fresh mozzarella ball (sliced into 2 inch pieces)
- fresh basil for serving
- balsamic reduction for drizzling
To prepare the dressing: Whisk all ingredients together and set aside.
To prepare the farro: Bring 2 cups of water to a boil in a medium saucepan.Add the farro and season with a pinch of salt. Cover and reduce heat to medium-low. Simmer for 20-25 minutes until water is completely absorbed, and the grains are tender. Toss the cooked farro with your lemon dressing and place a large spoonful onto each plate.
To prepare the vegetables: Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil. If you are using foil, grease it with some cooking spray. Toss the sweet potato and carrots with the olive oil, salt, pepper, garlic powder, Italian seasoning and red pepper flakes. Spread the veggies in a single layer on your prepared sheet pan. Roast veggies for 20 minutes until tender when pierced with a fork. Remove veggies from the oven and turn on the broiler. Scatter the cherry tomatoes around the pan and place the pieces of fresh mozzarella evenly around the pan. Broil for 5-10 minutes until the cheese is melted and bubbly.
When the sheet pan comes out of the oven, immediately use a spatula to serve a big scoop of the veggies and melted cheese on top of the farro. Top with fresh basil and a drizzle of balsamic reduction.
Farro is an ancient grain that is high in fiber and protein. It can be difficult to find at the store sometimes, so if you are unable to locate it, quinoa would be a great alternative!
- Category: Dinner
- Cuisine: Vegetarian