:max_bytes(150000):strip_icc()/farro-salad-with-roasted-root-vegetables-FT-RECIPE1020-1-a809f8d11f934632a875ef904952bf1b.jpg)
Farro Salad with Roasted Root Vegetables
Ingredients
- 3 cwater
- 4 ½ tspkosher salt
- 1 ½ cuncooked pearled farro
about 9 1/4 ounces
- 3 mediumcarrots
peeled and cut into 3/4-inch pieces, about 1 1/2 cups
- 3 mediumparsnips
peeled, cores removed and discarded, and cut into 3/4-inch pieces, about 1 1/2 cups
- 1 smallyellow onion
cut into 3/4-inch pieces, about 2 cups
- 1 ½ cchopped peeled celery root
about 3/4-inch piece
- 6 tbspextra-virgin olive oil
divided
- ¼ cchopped fresh flat-leaf parsley
plus parsley leaves, for garnish
- 3 tbspred wine vinegar
- ½ tspblack pepper
Directions
- 1
Preheat oven to 450°F. Bring 3 cups water and 2 teaspoons salt to a boil in a large saucepan over medium-high. Stir in farro. Cover and reduce heat to low. Cook until farro is tender and water is mostly absorbed, 25 to 30 minutes. Remove from heat, and let stand, covered, 10 minutes.
- 2
While farro cooks, toss together carrots, parsnips, onion, celery root, 1/4 cup oil, and 2 teaspoons salt on a rimmed baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and lightly browned, 25 to 30 minutes.
- 3
Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl. Let stand at room temperature at least 15 minutes or up to 3 hours, or cover and refrigerate up to 3 days. If chilled, let stand at room temperature 30 minutes before serving.
- 4
Just before serving, stir in remaining 2 tablespoons oil. Season to taste with salt, pepper, and vinegar. Garnish with parsley leaves.
Farro Salad with Roasted Root Vegetables
Similar Recipes
:max_bytes(150000):strip_icc()/8768291_Loaded-Roasted-Cauliflower_Nicole-Russell_4x3-8af03e75a29047e3a14d93b7f79c79ee.jpg)
Ratings & Reviews
Based on 1 rating
Rating Breakdown
About this Recipe
Embrace the vibrant flavors of autumn with this hearty Farro Salad with Roasted Root Vegetables, a quick and easy dish that showcases the best of fall produce.
Maria Sinskey’s recipe takes humble root vegetables and transforms them into something truly special. The magic lies in bringing out the natural sweetness of carrots, parsnips, and celery root through roasting, creating a salad that is both wholesome and incredibly satisfying. It’s a testament to simple ingredients yielding profound flavor.
You’ll discover a symphony of textures and tastes in every bite. The pearled farro offers a delightful, chewy base, while the roasted carrots, parsnips, and celery root become tender and subtly caramelized. The yellow onion adds a gentle aromatic lift, all brightened by a zesty red wine vinegar dressing and fresh flat-leaf parsley. Despite its impressive depth, this salad is straightforward to prepare, offering a robust and comforting experience that feels substantial and deeply flavorful. It’s a surprisingly rich dish, perfect for satisfying your craving for something wholesome yet indulgent.
While delicious as is, this Farro Salad with Roasted Root Vegetables is wonderfully adaptable. Consider adding other seasonal root vegetables like sweet potatoes or beets for an extra layer of color and sweetness. For an added protein boost, crumbled goat cheese or feta would offer a creamy, tangy counterpoint. You could also introduce toasted walnuts or pecans for a delightful crunch and nutty flavor.
This versatile salad is perfect for a cozy weeknight dinner, a potluck contribution, or a sophisticated addition to any autumn or winter gathering. Serve it warm or at room temperature, perhaps alongside roasted chicken or a simple seared pork tenderloin for a complete meal.