Recipe

Roasted Fennel & Farro Salad

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Recipe Information

Total Time: 1 to 1 1/2 hours; 31 to 45 minutes active
Servings: 6

This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

Ingredients

  • 1 cup farro or wheat berries (see Tip)
  • 2 bulbs fennel, trimmed, cored and coarsely chopped
  • 2 medium yellow and/or orange bell peppers, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup oil-cured olives or kalamata olives, chopped
  • 2 tablespoons white balsamic vinegar or white-wine vinegar
  • 2 teaspoons chopped fresh thyme

Preparation

  1. Preheat oven to 400°F.
  2. Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
  3. Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
  4. Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.

Tips & Notes

Look for farro (and/or wheat berries—whole, unprocessed grains of wheat that can be used in place of farro in this salad) in the bulk section or near other grains in your local co-op.

Nutritional Information

213 calories; 8 g fat; 0 mg cholesterol; 33 g carbohydrates; 5 g protein; 6 g fiber; 352 mg sodium