Pesto Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty warm salad combining roasted vegetables, farro, white beans, and bright basil pesto with pumpkin seeds. Substantial enough for a weeknight dinner and good chilled for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 pint grape tomatoes (about 2 ¼ cups)
- 1 small zucchini, cubed (about 2 cups)
- 1 red onion, sliced (about 2 cups)
- 1 red bell pepper, chopped (about 1 ½ cups)
- ½ eggplant, peeled and cubed (about 3 cups)
- 1 cup uncooked farro (185g)
- 1 cup artichoke hearts, chopped
- 1 can white beans, drained and rinsed (540 mL)
- 4-5 cups baby spinach & arugula mix (85g)
- Salt and pepper
- ⅔ cup pumpkin seeds (80g)
- 2 cups loosely packed basil leaves (about 25g)
- 1 garlic clove (peeled and smashed)
- 2 tsp white miso
- ½ fresh lemon juiced (about 2 tbsp)
- ¼ cup olive oil (60ml )
- ½ teaspoon sea salt
- black pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 744mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1360mg
- Calcium
- 202mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.