Farro with roasted vegetables
This is a simple and delicious pearled farro salad with air fryer roasted vegetables
Ingredients
- 1/2 c. pearled farro cooked
- 1/4 c. of corn preferably removed from the cob, but frozen or canned will do as well
- 2 green onions
- Cherry tomatoes sliced in half to make 1/2 cup
- 2 T red wine or apple cider vinegar
- 1 t sugar
- 1/2 t cracked pepper
- 1/2 t salt or to taste
- Olive oil
- Optional: avocado for garnish
For the Roasted Vegetables:
- 3 carrots
- ½ zucchini or yellow squash
- ½ yellow or white onion sliced thin
- 1/2 t salt
- 1 T olive oil
- Pepper to taste
Instructions
- Preheat the air fryer to 400 F.
- Clean the squash and carrots. No need to peel.
- Cut into 2-inch sticks or coins. Slice onion thin.
- Toss the veggies with olive oil, 1/2 t salt and a few grinds of pepper.
- Add the veg to the bottom of air fryer basket in a single layer.
- Set the timer for 10 minutes. Check and toss/turn after 10 minutes. Once done, remove and set aside.
- Prepare the farro per the package instructions.
- Chop the green onions and tomatoes.
- Chunk up the avocado.
- In a large mixing bowl add the cooked farro with corn, vinegar, salt, pepper and sugar and stir to combine.
- Add in the mixed roasted veggies and combine. Top with sliced avocado if desired.
- Serve hot, room temp, or chill for 3 hours and serve cold.
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 610mgFiber: 8gSugar: 8g
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