Egg-Free Farro Salad with Roasted Vegetables and Balsamic Glaze

Ingredients

• 1 cup Farro
• 1 medium Butternut squash
• 2 medium Bell peppers (red and yellow)
• 1 medium Red onion
• 1 cup Broccoli florets
• 3 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Balsamic glaze
• 1/4 cup Toasted pine nuts
• 1 tablespoon Lemon Juice

Instructions

1. 1Bring a large pot (at least 3-quart capacity) of water to a rolling boil over high heat. Add the 1 cup of Farro. Reduce the heat to medium-low to maintain a gentle simmer and cook for 25-30 minutes, or until the farro grains are tender but still have a slight chew. Carefully drain the farro through a fine-mesh sieve and set it aside.
2. 2Preheat your oven to 400°F (200°C).
3. 3Cut the 1 medium Butternut squash into 1/2-inch cubes. Cut the 2 medium Bell peppers (red and yellow) into 1-inch pieces. Cut the 1 medium Red onion into 1-inch wedges. Cut the 1 cup Broccoli florets into bite-sized pieces.
4. 4On a large baking sheet, combine the cut 1 medium Butternut squash, 2 medium Bell peppers, 1 medium Red onion, and 1 cup Broccoli florets. Drizzle with the 3 tablespoons of Olive oil, then sprinkle with the 1 teaspoon of Dried thyme, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper. Toss everything together until the vegetables are evenly coated.
5. 5Place the baking sheet with the coated vegetables into the preheated oven. Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork and their edges are slightly browned.
6. 6In a large bowl, combine the cooked 1 cup of Farro and all of the roasted vegetables.
7. 7Drizzle the 2 tablespoons of Balsamic glaze and 1 tablespoon of Lemon Juice over the farro and vegetables. Gently toss everything together until the farro and vegetables are evenly coated with the dressing.
8. 8Sprinkle the 1/4 cup of Toasted pine nuts over the salad. Serve the salad warm or at room temperature.

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