Farro Salad with Pomegranate-Roasted Vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place farro in a large amount of water, bring to a boil, reduce and cook 40 to 45 minute (they should be plumped and tender). Drain, return to the pan and let it sit for a few minutes.

Step 2

2. Meanwhile, preheat your oven to 425F.

Step 3

Cut the asparagus, bell peppers and red onion into chunks of about 1" size. Place in a large bowl.

Step 4

3. In a small bowl, mix together pomegranate molasses, olive oil, Aleppo pepper flakes, and salt and pepper to taste. Pour over the chopped vegetables and toss.

Step 5

4. Place vegetables on a parchment lined baking sheet and spread them into a single layer. use 2 sheets if needed. Bake 10 minutes.

Step 6

5. Open your oven and add the tomatoes to the sheet. Bake another 15 minutes.

Step 7

6. When the vegetable are ready, place into a large serving bowl. Add the farro, lemon zest, lemon juice, and 2 tbsp pomegranate dressing. Stir and serve warm or at room temperature.

Step 8

Optional: add zucchini, yellow squash or other vegetables