Farro Salad with Roasted Vegetables, and Chipotle Dressing.

Sep 17, 2018 | Recipes

Farro Salad with Roasted Vegetables, and Chipotle Dressing.

An easy, healthy dinner made with farro, grape tomatoes, onion, sweet corn, black beans, and baby carrots. This is served with a chipotle dressing and topped with avocado and cilantro. This can easily be made in advanced and stored in the refrigerator for up to 5 days.

YIELD: Serves 4

TOTAL TIME: 40 minutes

Ingredients:

  • 1 cup uncooked farro (3 cups cooked)
  • 1 (14 ounce) can Black Beans, rinsed and drained
  • ½ container of grape tomatoes
  • 1 (14 oz) can of corn, rinsed and drained
  • 1 small onion, sliced
  • 10 baby carrots, cut in half
  • 1 medium avocado, cubed
  • 1/4 cup Extra Virgin Olive Oil. + 2 TBSP of Olive Oil
  • 2 Tbsp plain Greek Yogurt
  • 1 Tbsp fresh Lime Juice, and zest
  • ½ tsp of chipotle powder, or more if you like heat.
  • 2 garlic cloves, minced
  • 1/2 tsp Salt
  • 1/4 tsp freshly ground Black Pepper
  • 1/2 cup chopped fresh Cilantro

Directions:

  1. Preheat oven broiler to HIGH. Place tomatoes, corn, onion, and carrots onto a baking sheet. Toss with 2TBSP of olive oil, ½ tsp of salt, and ¼ tsp of pepper. Broil on center rack until onions and carrots are tender, and tomatoes are charred in spots. Tossing halfway, 8-10 minutes. Once removed from the oven, toss with the black beans to heat.
  2. Prepare farro as instructed on package. Drain any excess water. Place in a large bowl, then add the black beans, tomatoes, corn, carrots and onion.
  3. In a small, separate bowl, whisk together the olive oil, Greek yogurt, lime juice and zest, chipotle powder, salt, and black pepper. Pour over the farro mixture, then toss gently to coat. Stir in the fresh cilantro and top with avocado. Serve warm or at room temperature.