Ancient Grains and Roasted Vegetable Salad PT60M https://img2.recipesrun.com/201907/2019/0812/39/7/013143/300x200x90.jpg A hearty salad that highlights the nutty flavor of farro and freekeh. Roasted harvest vegetables, crisp apples, and goat cheese complete your next fall meal. What are you waiting for? Come on, do this delicious and simple recipe! This healthy vegetable and grains come together in about 30 minutes for a delicious breakfast you can make any day of the week. After some tries, I believe you will like it. 6 servings Ingredients: 1 cup Arugula 1 Small sweet apple, cut into 1/2-inch cubes 1 Small red onion, chopped 1/4 tbsp. Pepper 1/2 tsp. Salt 1 Medium parsnip, peeled, cubed 1/2-inch pieces 2 Medium beets, peeled, cubed 1/2-inch pieces 3 tbsp. Butter, melted 1/2 cup Uncooked frekkah, cook according to package directions using broth 1 cup Uncooked farro, cook according to package directions using broth
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Ancient Grains and Roasted Vegetable Salad

A hearty salad that highlights the nutty flavor of farro and freekeh. Roasted harvest vegetables, crisp apples, and goat cheese complete your next fall meal. What are you waiting for? Come on, do this delicious and simple recipe! This healthy vegetable and grains come together in about 30 minutes for a delicious breakfast you can make any day of the week. After some tries, I believe you will like it.
01 Information
  • Grade medium
  • Serving 6 servings
  • Prep Time 15 Mins
  • Cook Time 45 Mins
  • Total Time 60 Mins
02 Ingredients
    • 1 cup Arugula
    • 1 Small sweet apple, cut into 1/2-inch cubes
    • 1 Small red onion, chopped
    • 1/4 tbsp. Pepper
    • 1/2 tsp. Salt
    • 1 Medium parsnip, peeled, cubed 1/2-inch pieces
    • 2 Medium beets, peeled, cubed 1/2-inch pieces
    • 3 tbsp. Butter, melted
    • 1/2 cup Uncooked frekkah, cook according to package directions using broth
    • 1 cup Uncooked farro, cook according to package directions using broth
03 Method
  • Step 1
    Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper. Set aside.
  • Step 2
    Toss beets and parsnips with 2 tablespoons melted butter, salt, and pepper. Place onto prepared pan. Bake 20 minutes. Remove from oven. Toss red onions with remaining melted butter. Add to pan. Continue baking 15-16 minutes or until vegetables are tender.
  • Step 3
    Combine roasted vegetables, farro, freekeh, apples, and arugula in a medium bowl. Top with goat cheese, as desired. Serve warm or cold.
04 Author
zhanghengshuo zhanghengshuo
91 Recipes
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