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Farro Salad with Roasted Vegetables

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A vibrant and nutritious farro salad with roasted vegetables, shrimp, and walnuts, topped with a tangy citrus dressing for a refreshing and satisfying meal.

Ingredients

1 cup dry farro

1 red bell pepper, halved

1 yellow bell pepper, halved

1 small red onion, cut into chunks

2 zucchini, sliced

2 tablespoons olive oil, divided

1 pint cherry tomatoes

1/2 cup walnuts

1 pound shrimp, peeled and deveined

1 teaspoon Italian seasoning

1/4 teaspoon red chili flakes

2 cups arugula

Salt to taste

Pepper to taste

4 tablespoons orange juice

1 tablespoon lemon juice

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped

1/2 teaspoon Italian seasoning

1/2 teaspoon red chili flakes

Salt to taste

Pepper to taste

Instructions

  1. Start by cooking the farro according to the package instructions. Once done, drain and set aside to cool.
  2. Preheat your oven to 400°F (200°C). Place the red bell pepper, yellow bell pepper, red onion, and zucchini on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss the vegetables to coat evenly. Roast for 20-25 minutes, adding the cherry tomatoes during the last 5 minutes of roasting.
  3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with Italian seasoning, red chili flakes, salt, and pepper. Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat.
  4. In a small skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and slightly golden. Remove from heat.
  5. In a small bowl, whisk together the orange juice, lemon juice, olive oil, fresh parsley, Italian seasoning, red chili flakes, salt, and pepper until well combined.
  6. In a large bowl, combine the cooked farro, roasted vegetables, arugula, shrimp, and toasted walnuts. Drizzle the dressing over the salad and toss everything together gently to coat.
  7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Notes

For a vegetarian option, skip the shrimp and add roasted chickpeas or tofu for protein.

Feel free to swap zucchini and bell peppers with eggplant, sweet potatoes, or carrots for variety.

If you prefer a different nut, substitute walnuts with almonds, pecans, or pine nuts.

Quinoa, couscous, or barley can be used in place of farro for different grain options.

Nutrition

Find it online: https://familydinnercooking.com/farro-salad-with-roasted-vegetables/