This Pesto Farro Salad with Roasted Summer Vegetables is a delightful blend of hearty farro, vibrant roasted vegetables, and flavorful vegan pesto. Tossed together with fresh basil, toasted pine nuts, and a hint of lemon juice, this salad is bursting with summery goodness and nutritious ingredients.
Ingredients: 1 cup farro, cooked according to package instructions. 2 cups mixed summer vegetables zucchini, bell peppers, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup vegan pesto sauce. 1/4 cup chopped fresh basil leaves. 1/4 cup toasted pine nuts. 1 tablespoon lemon juice.
Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, toss the summer vegetables with olive oil, salt, and pepper. Roast the vegetables in an oven that has been heated up for 20 to 25 minutes, or until they are soft and slightly caramelized. Put the roasted vegetables, vegan pesto sauce, chopped basil leaves, toasted pine nuts, and lemon juice in a large bowl. Well mix to make sure all the ingredients are spread out. Check the seasoning and make changes if needed. It can be served warm or at room temperature with pesto. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Danny Winters