Roasted Vegetable Farro Salad
This salad is the perfect transition from summer to fall. It’s hearty, vibrant and packed with flavor. It’s a great recipe to make a big batch of and enjoy for lunches and dinners throughout the week. I hope you enjoy!
Roasted Vegetable Farro Salad
Ingredients:
- 2 cups mixed greens
- 1 cup cooked farro
- 2 cups roasted veggies (I used cauliflower, brussels sprouts, and sweet potato).
- 1 cup of baked tempeh (sub for baked tofu or 1 cup of beans)
- 1 cup cherry tomatoes, sliced in half
- 1/2-1 avocado, sliced into cubes
- 1/2 cup vegan artichoke spread (or use jarred artichokes in olive oil, make sure to chop the artichokes finely).**
- Salt and pepper.
Instructions:
- Roast your veggies at 400F until crispy. I like to season mine with salt, pepper, garlic powder, and cumin.
- If you decide to use tofu or tempeh instead of beans. Drizzle soy sauce or tamari over 1 cup of cubed tofu or tempeh. Then, bake in an oven or air fryer until brown and slightly crispy.
- If you chose to use beans instead of tofu/tempeh, rinse 1 cup of canned beans of choice (I like kidney beans or chickpeas).
- Cook your farro to package instructions.
- Assemble the salad by adding your mixed greens to a bowl. Then, add your cooked farro, baked veggies, roasted tempeh, cherry tomatoes, avocado, artichoke spread and some salt and pepper.
- Mix salad. Add more artichoke spread as needed. Enjoy!
Notes:
**If you can't find a vegan artichoke spread, make sure your jarred artichokes come in olive oil. This will be used as our dressing and it adds a nice flavor.
