Warm Farro Salad with Roasted Vegetables and Fontina

By Cookie67

Ingredients

• 2 medium carrots, peeled and cut i Farro Salad with Roasted Vegetables and Fontinanto small chunks
• 1 cup grape tomatoes
• 6-8 cremini mushrooms, cut into small chunks
• 4 cloves garlic, peeled and quartered
• 1 small red onion, sliced
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 of a small head of radicchio, cored and sliced into chunks
• 1 cup farro
• 2-3 ounces fontina cheese, cut into small cubes
• small handful of chopped parsley
• 1 tablespoon balsamic vinegar

Details

Servings 2

Preparation

Step 1

Preheat the oven to 400 degrees.
Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

Related: A sweeter, nuttier version: Warm Farro Salad with Roasted Squash, Persimmons, and Pecans