Roasted Fennel & Farro Salad

By á-4131

Makes 6 servings, about 1 cup each
Active Time: 35 minutes
Total Time: 1 hour 5 minutes
6 points plus

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: 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 natural-foods stores.
NUTRITION
Per serving: 213 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 5 g protein; 6 g fiber; 352 mg sodium; 415 mg potassium.

Ingredients

• 1 cup farro or wheat berries (see Shopping 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

Step 1

Preheat oven to 400°F.
P
lace 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.

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.

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.