Italian Vegetable Farro Salad
This loaded kale and farro salad has it all. It is loaded with flavorful Italian veggies like roasted peppers, sweet cherry tomatoes, artichoke hearts and tangy olives. The zippy bell pepper vinaigrette laced with oregano will be your new favorite. Enjoy this summer salad at the beach, on a picnic or as a side at a BBQ.
Ingredients
- 8 oz dried farro
Roasted Veggie Ingredients
- ½ head cauliflower cut in florets
- 10 baby bell peppers halved
- 5 baby bell peppers whole
- 1 tsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- fresh black pepper Few grinds
Dressing Ingredients
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- ¼ tsp salt
- ½ tsp oregano
Salad Ingredients
- ½ head dinosaur kale shredded
- 20 cherry tomatoes halved
- ½ English cucumber cut in rounds
- ½ cup calamata and green olives pitted and sliced
- ½ cup artichoke hearts cut small
Instructions
- Cook Farro according to box directions then let cool
- Preheat oven to 400
- On a sheet pan spread cauliflower florets, halved baby bell peppers and whole baby bell peppers. Spray with olive oil, sprinkle with salt, garlic powder and pepper. Mix until well coated and bake for 20 minutes. Let cool.
- Make the dressing in a blender with the roasted whole baby peppers (remove stems) red wine vinegar, olive oil, maple syrup, salt and oregano. Blend until smooth and creamy.
- In a large bowl, add kale, cooled farro, roasted baby bells (cut small) roasted cauliflower, tomatoes, cucumbers, artichoke hearts and olives. Pour dressing over the salad and mix well.
Nutrition
Calories: 262kcalCarbohydrates: 44gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 561mgPotassium: 580mgFiber: 10gSugar: 8gVitamin A: 2642IUVitamin C: 127mgCalcium: 52mgIron: 2mg
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