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Pesto farro salad with roasted vegetables in a bowl

Pesto Farro Salad with Roasted Summer Vegetables

A vibrant and healthy salad featuring chewy farro, roasted summer vegetables, and aromatic pesto, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup grape tomatoes Juicy and sweet, offering a delightful pop of flavor.
  • 1 medium zucchini, sliced into half circles Adds a lovely crunch and mild flavor.
  • 1 medium summer squash, sliced into half circles Complements the zucchini beautifully.
  • 1 tablespoon melted coconut oil Enhances the vegetables with subtle sweetness.
  • 1/2 teaspoon sea salt Elevates flavors and draws out moisture.
  • freshly ground black pepper, to taste Adds warmth and spiciness.
  • 1 cup farro Serves as a hearty base for the salad.
  • 3 cups water Necessary for cooking the farro.
  • 1/3 cup superseed pesto Ties all the flavors together.
  • 2 cups fresh arugula Adds a bright peppery bite.
  • pepitas Offers a delightful crunch and earthy flavor.
  • shelled hemp seeds Enhances the salad's texture.

Method
 

Preparation
  1. Preheat oven to 400°F.
  2. Line a large baking pan with parchment paper and spread the grape tomatoes, zucchini, and summer squash across it. Drizzle with melted coconut oil and sprinkle with sea salt and black pepper. Toss to ensure even coating.
Roasting
  1. Roast the vegetables for 20-25 minutes or until tender, tossing halfway through.
  2. Let the roasted vegetables cool for 5-10 minutes.
Cooking Farro
  1. Rinse the farro under cold water. In a medium saucepan, add farro and 3 cups of water, bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes until tender. Drain any excess water.
Combining
  1. In a large bowl, combine the cooked farro with superseed pesto, tossing until well coated.
  2. Add in the roasted vegetables and fresh arugula, gently tossing until combined.
Serving
  1. Serve warm, garnishing with pepitas and shelled hemp seeds if desired.

Notes

For enhanced flavor, consider making homemade superseed pesto. Store-bought pesto is a quicker option but choose ones without preservatives. A squeeze of lemon juice can brighten the flavors just before serving.