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Author Notes: The idea for this salad started out as a way to use up some extra veggies I had hanging around in the fridge, and the result is, in my opinion, the perfect dish for early fall. Hearty enough for the cooler weather but still not heavy, earthy grains and mushrooms balanced by grassy herbs and a hit of citrus. Let me just say YUM. —Sarah | Wisconsin from Scratch
- 1 pint cremini or button mushrooms, sliced
- 2 red or yellow bell peppers, cut into about 1 inch pieces
- 1 red onion cut into about 1 inch pieces
- 3 garlic cloves, smashed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 1/2 cups dry farro
- 3 tablespoons fresh lemon juice
- 1/2 cup olive or canola oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon honey
- Preheat oven to 350 degrees
- Mix the mushrooms, peppers, onion, garlic, 1 Tbsp olive oil and balsamic vinegar until all vegetables are evenly coated. Season with salt and pepper (about ¼ tsp each). Spread vegetables evenly on a baking sheet and bake for 35-40 minutes until vegetables are roasted and fragrant.
- While the vegetables are roasting, bring 3 ½ cups water to boil in a medium saucepan. Once boiling, add the farro, bring to a simmer, and cover. Cook until farro is tender - about 25 to 30 minutes. Drain farro well and put into a medium bowl.
- Combine the lemon juice, oil, parsley, tarragon and honey in a bowl or jar and mix rapidly to combine.
- Mix the cooked farro, roasted vegetables, and vinaigrette together until evenly mixed. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad