Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)
Roasted Vegetable Farro Salad
NUTRITION · PER SERVING20M COOK
CAL 49%·PRO 53%
CARBS 106G43% OF CAL
14G FIBER0G ADDED15G INTRINSIC77G OTHER15G TOTAL SUGAR
FAT 56G51% OF CAL
13G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted vegetables and farro with feta cheese and balsamic vinaigrette. Nutritious and filling enough for dinner.
mainamericansalad🍪 sheet pan🍲 stockpot🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 3- 1 1/2 - 2 cups semi-pearled farro (*see Note 1 below)
- 2 Zucchini (summer squash, cut into 3-4 inch long quarters)
- 2 large Portobello mushrooms (stem and spines removes and sliced)
- 3 large Bell peppers (core and seeds removed and cut into wide, 3-4 inch long slices)
- 1 large Red onion (cut into chunks)
- Olive oil
- Salt and pepper
- 2 Tablespoons Balsamic vinegar
- 1/2 cup Olive oil
- 1/2 teaspoon Dijon mustard
- Leaves from 1 sprig of fresh thyme
- Salt
- Pepper
- 1 cup crumbled feta cheese (or goat cheese)
- Additional fresh thyme leaves
At a glance
PER SERVING · TIME 20M
CAL 49%·PRO 53%
CARBS 106G43% OF CAL
14G FIBER0G ADDED15G INTRINSIC77G OTHER15G TOTAL SUGAR
FAT 56G51% OF CAL
13G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1455mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1588mg
- Calcium
- 340mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.