There are three main elements to preparing this dish: the farro; the roasted components; and the salad. I have separated the ingredients into three groups to simplify the process, and most of it ...

This step can be done a day ahead. Keep roasted beets in the refrigerator until ready to serve. Warm in the microwave or a low oven before mixing with the remaining vegetables for the salad. 2.

A roasted vegetable salad can be delicious in any season! This Complete Meal Roasted Vegetable Salad is easy to make all year-round. Start with the hardest vegetables, like potatoes and sweet potatoes ...

5.Combine the cooked farro and the warm roasted vegetables together in a mixing bowl. 6.Add the remaining 2 tablespoons olive oil, balsamic vinegar, and fontina cheese, and mix everything together.

For years, I only ate okra cut into bite-size pieces, battered and fried or simmered in gumbos, but as I grew up and began experimenting, I discovered its versatility and learned to love the ...

1 cup French green lentils, rinsed 2 medium carrots, peeled and diced 1 red bell pepper, diced 1 medium zucchini, diced 1 tbsp olive oil (for roasting) 2 cups arugula or mixed greens 1/4 cup ...

The butternut squash is peeled and diced into 1-inch cubes, and then tossed with maple syrup, extra-virgin olive oil, cinnamon, ground or fresh nutmeg and seasoning and then placed in a single ...