Roasted Vegetable Farro Salad with Pomegranates

Enjoy this hearty and tasty Roasted Vegetable Farro Salad with Pomegranates. The nutty taste of farro goes well with the sweetness of roasted vegetables and the tartness of pomegranate seeds. Its a healthy and filling meal with just the right amount of different tastes and textures.

Ingredients:

• 1 cup farro
• 2 cups water
• 1 cup diced butternut squash
• 1 cup diced red bell pepper
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil

Instructions:

Start by heating the oven to 400F 200C

Put farro and water in a medium-sized saucepan

Bring to a boil, then lower the heat, cover, and let it cook for 25 minutes, or until the farro is soft

Take out any extra water and let it cool down

Spread out the onion, bell pepper, zucchini, and cherry tomatoes on a baking sheet while the farro cooks

Put 2 tablespoons of olive oil on top and add salt and pepper to taste

Toss the vegetables to cover them all

Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, or until they are soft and slightly caramelized

Take them out of the oven and let them cool down a bit

Put the roasted vegetables, pomegranate seeds, crumbled feta cheese, and chopped fresh parsley in a large salad bowl

Put the extra virgin olive oil and balsamic vinegar in a small bowl and mix them together with a whisk

Pour the dressing over the salad and mix it all together

Add more salt and pepper if you think it needs it after tasting

The Roasted Vegetable Farro Salad with Pomegranates is a tasty and healthy main dish or side dish

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