Roasted Veggie and Farro Salad Recipe
Making healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.
Salad Ingredients
- 1 cup farro
- 2 tablespoons olive oil
- ½ tablespoon honey
- 2 medium carrots, chopped
- 1 cup Brussels sprouts, trimmed, halved, quartered if large
- 1 small beet, chopped
- ¼ cup almonds, sliced
Dressing Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ tablespoon honey
- Salt to taste
Directions
- Preheat oven to 375 degrees F.
- Cook farro according to package instructions.
- While farro is cooking, start preparing vegetables. Coat carrots, Brussels sprouts and beets with oil and honey. Spread in a single layer on a sheet pan. Roast for 20-30 minutes until vegetables are tender and are beginning to brown.
- Combine dressing ingredients in a small bowl, whisk until combined. Add dressing to cooked farro. Set aside until veggies are completed.
- Once veggies are cooked, combine with farro and top with sliced almonds. Serve warm or cold.
Nutrition per serving (per 1 cup serving)
217 calories, 11.7g fat, 1.5g saturated fat, 22.8g carbohydrate, 5g protein, 3.1g fiber, 46mg sodium
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