Italian Vegetable Farro Salad

🧂 Ingredients

• 8 oz dried farro
• ½ head cauliflower

  cut in florets
• 10 baby bell peppers

  halved
• 5 baby bell peppers

  whole
• 1 tsp olive oil
• ½ tsp garlic powder
• ¼ tsp salt
• fresh black pepper

  Few grinds
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• ¼ tsp salt
• ½ tsp oregano
• ½ head dinosaur kale

  shredded
• 20 cherry tomatoes

  halved
• ½ English cucumber

  cut in rounds
• ½ cup calamata and green olives

  pitted and sliced
• ½ cup artichoke hearts

  cut small

Instructions

• 1 Cook Farro according to box directions then let cool
• 2 Preheat oven to 400
• 3 On a sheet pan spread cauliflower florets, halved baby bell peppers and whole
  baby bell peppers. Spray with olive oil, sprinkle with salt, garlic powder and
  pepper. Mix until well coated and bake for 20 minutes. Let cool.
• 4 Make the dressing in a blender with the roasted whole baby peppers (remove
  stems) red wine vinegar, olive oil, maple syrup, salt and oregano. Blend until
  smooth and creamy.
• 5 In a large bowl, add kale, cooled farro, roasted baby bells (cut small) roasted
  cauliflower, tomatoes, cucumbers, artichoke hearts and olives. Pour dressing
  over the salad and mix well.

Nutrition Info