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Farro & Roasted Vegetable Salad Recipe

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Healthy choice

Mostly whole foods

Soy-free option

Refined sugar free

Nut-free option

Comfort food

Salads
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Farro & Roasted Winter Vegetable Salad with Tahini
Farro & Roasted Winter Vegetable Salad with Tahini

Who doesn’t love a rosted veg salad? A simple way to turn seasonal veg into a nourishing feast, this farro and roasted vegetable salad is perfect for sharing (or keeping all to yourself!).

You will need

Serves 6

  • 1 1/2 cups farro (preferably roasted)
  • 1/2 teaspoon salt

The roasted vegetables:

  • 3 medium carrots
  • 1 onion
  • 1/2 a small cauliflower, use leaves as well
  • 1 medium sweet potato
  • 2 medium beetroots
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt

For the tahini dressing:

  • 1 1/2 teaspoons cumin powder
  • 1/2 chilli powder, to taste (optional)
  • 6 tablespoons tahini
  • 4 tablespoons lemon juice
  • Zest of one lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder

For garnish (optional):

  • 1/2 cup roasted almonds, chopped
  • 2 sprigs of mint leaves, chopped
  • A handful of parsley, chopped
  • 1/3 cup pomegranate seeds

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Directions

15 mins to prep

1 hour to bake

  1. Step 1

    Preheat the oven to 200℃. And prepare two baking trays with parchment paper.

  2. Step 2

    Cut up all your vegetables into bite-sized pieces (besides the garlic, leave it whole with the skin on), and drizzle with olive oil and salt. Toss well and spread over the baking trays making sure that no vegetables are overlapping. Bake for 45 minutes to 1 hour.

  3. Step 3

    Cook the farro as per package instructions, in salted water. Once cooked, if there is water remaining in the pot, drain and set aside.

  4. Step 4

    While the veggies roast and the farro cooks prepare the tahini dressing. To a jar add all the ingredients and 6–8 tablespoons of water. Close well and shake vigorously to combine. Remove the lid and check the consistency. If it’s still too thick, add a tablespoon of water at a time to get it to a dressing consistency.

  5. Step 5

    In a large bowl, combine the farro and roasted vegetables and distribute them between plates. Pour over the dressing and top with optional garnishes.

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