Farro Salad with Pomegranate-Roasted Vegetables

Name: Farro Salad with Pomegranate-Roasted Vegetables
Cuisine: Mediterranean
Ingredients: 1 cup farro or dry wheat berries; 1 lb sweet peppers; 1 lb asparagus, ends trimmed; 1 red onion, cut into large wedges; 2 cups cherry tomatoes; 1 tbsp pomegranate molasses; 2 tbsp extra-virgin olive oil; Zest and juice from 1 lemon; 1/2 tsp Aleppo pepper, or to taste; 1/4 tsp salt; 1/4 tsp pepper; 1/2 tbsp pomegranate molasses; 1 tbsp white balsamic vinegar; 2 tbsp olive oil; 1/2 tbsp shallots; 1/8 tsp salt; 1/8 tsp pepper

8 steps

Updated at: Wed, 16 Aug 2023 19:46:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories182.1 kcal (9%)

Total Fat8.1 g (12%)

Carbs25 g (10%)

Sugars6 g (7%)

Protein4.6 g (9%)

Sodium114.3 mg (6%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupfarro

or dry wheat berries

1 lbsweet peppers

1 lbasparagus

ends trimmed

1red onion

cut into large wedges

2 cupscherry tomatoes

1 Tbsppomegranate molasses

2 Tbspextra-virgin olive oil

1lemon

zest and juice

½ tspAleppo pepper

or to taste

¼ tspsalt

¼ tsppepper

pomegranate dressing

½ Tbsppomegranate molasses

1 Tbspwhite balsamic vinegar

2 Tbspolive oil

½ Tbspshallots

⅛ tspsalt

⅛ tsppepper

Instructions

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