How To Prepare Roasted Summer Vegetable Farro Salad ?

Preparation:

Preparation time: 5 mins

Cooking time:  20 mins

Serving: 4

Ingredients:

  Roasted summer vegetables (makes about 5 cups)

• 2 (10-ounce) clamshells cherry tomatoes
• 2 medium zucchini, ends trimmed and cut into 3/4-inch pieces
• 2 medium yellow squash, ends trimmed and cut into 3/4-inch pieces
• 1/2 cup extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

  Salad

• 2 cups packed baby arugula
• 2 cups cooked farro, room temperature
• 3 cups roasted summer vegetables (recipe above)
• 1 cup crumbled ricotta salata
• Italian dressing
• Kosher salt
• Freshly ground black pepper

Instructions:

  For the roasted summer vegetables

1. Preheat the oven to 400 F.
2. Scatter the tomatoes, zucchini and squash evenly onto 2 half sheet pans.
3. Drizzle 1/4 cup of the olive oil over the vegetables on each sheet pan, season generously with salt and pepper, and toss to coat.
4. Roast until fork-tender, tossing halfway through, about 18 minutes.5.Cool to room temperature.

  For the salad

1. In a large bowl, gently toss the arugula, farro, roasted summer vegetables, and ricotta salata until well-combined.
2. Add dressing, to taste.
3. Season with salt and pepper, to taste.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/roasted-summer-vegetable-farro-salad-recipe-t221663