Ancient Grains and Roasted Vegetable Salad

By zhanghengshuo

6 Person

60 Minutes

0 Calories

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.

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

Method

01

Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper. Set aside.
02

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.
03

Combine roasted vegetables, farro, freekeh, apples, and arugula in a medium bowl. Top with goat cheese, as desired. Serve warm or cold.

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Ancient Grains and Roasted Vegetable Salad

4.8

( By zhanghengshuo )

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