Roasted Mushroom Farro Salad

🧂 Ingredients

• 1 cup farro
• 2 heads broccoli

  about 1 lb
• 6 ounces mushrooms
• 2 stalks scallions

  thinly sliced
• .25 bunch cilantro

  or any other soft herb
• 2 tablespoons of olive oil
• Kosher salt
• Black pepper
• 1/4 cup raisins
• .5 tsp salt
• ¼ cup champagne vinegar
• 1 tbsp honey
• pinch black pepper
• .5 cup evo

Instructions

• 1 Preheat the oven to 400F.
• 2 Cook the farro – Bring a medium pot of water up to a boil. Once boiling, add a
  teaspoon of salt and the farro. Cook according to package instructions, until
  the farro is tender but still chewy. Drain and rinse the farro.
• 3 Prep the vegetables – cut the broccoli into ½” pieces, peel then dice the
  broccoli stems, and thinly slice the mushrooms. Thinly slice the scallions and
  the cilantro.
• 4 Roast the vegetables – add the broccoli, scallions, and mushrooms to a large
  sheet tray. Drizzle with olive oil, a large pinch of kosher salt, and fresh
  ground black pepper. Toss, then bake in a preheated oven for 15 minutes.
• 5 Make the raisin vinaigrette – combine all the ingredients into a food processor.
  Blend until smooth, about 1 minute. Taste, adjust seasoning as desired, and set
  aside.
• 6 Toss the salad – toss the drained farro, roasted veggies, sage, and ⅓ cup of the
  raisin vinaigrette. Taste, add more vinaigrette as desired, then serve.

Nutrition Info