Farro and Wild Rice Salad
Looking for a healthy summer salad? Try roasting some tomatoes and asparagus! This Farro and Wild Rice Salad is quite tasty!
Servings: 4 servings
Calories: 499kcal
Ingredients
For the Salad
- ¾ cup farro
- ¾ wild rice
- 2 cups water
- 2 cups low-sodium chicken broth
- 5-6 Roma tomatoes halved
- 3 Tbsp olive oil
- ½ bunch asparagus trimmed
- 1 cup peas fresh or frozen + thawed
- ¾ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
For the Balsamic Vinaigrette
- ¼ cup + 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ½ Tbsp honey optional
- 1 tsp garlic minced
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Using a medium sauce pan, combine the farro, rice, water and broth. Bring to a boil over high heat and then reduce heat to medium. Cover and simmer until farro and rice are tender (~30 minutes). Drain and set aside.
- Meanwhile, preheat oven to 375°F. Line a baking sheet with parchment paper. Lay tomatoes on one side of pan, cut side up, and drizzle with 2 Tbsp of olive oil. Roast for 30 minutes.
- Remove pan and add asparagus. Drizzle with remaining 1 Tbsp of olive oil and roast for another 25-30 minutes. Remove from oven and let cool. Once cool, chop tomatoes and asparagus into bite-sized pieces.
- Using a large bowl, add cooked farro and rice, roasted tomatoes and asparagus, peas, parsley and feta cheese; toss until well combined.
- To make balsamic vinaigrette, add all ingredients to a medium bowl; whisk vigorously until well combined. Drizzle salad with balsamic vinaigrette before serving.
Nutrition
Calories: 499kcal | Carbohydrates: 44g | Protein: 13g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 514mg | Potassium: 537mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1382IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 3mg
