Name: Roasted Spring Vegetable and Crispy Farro Salad
Ingredients: 1.5 lbs assorted spring vegetables such as carrots, radishes, asparagus, sugar snap peas, shallots, leeks, and/or spring onions; 1 tablespoon olive oil; 6 cloves garlic, peeled; Kosher salt and black pepper; 1 cup farro, pre-cooked according to package instructions; 1 teaspoon olive oil; 1/2 teaspoon kosher salt; 4 ounces baby arugula; 1/2 cup crumbled feta cheese; Homemade or store-bought Green Goddess Dressing

Ingredients

Units Scale

For the Roasted Veggies:

1.5 lbs assorted spring vegetables such as carrots, radishes, asparagus, sugar snap peas, shallots, leeks, and/or spring onions
1 tablespoon olive oil
6 cloves garlic, peeled
Kosher salt and black pepper

For the Crispy Toasted Farro:

1 cup farro, pre-cooked according to package instructions
1 teaspoon olive oil
1/2 teaspoon kosher salt

For Assembly:

4 ounces baby arugula
1/2 cup crumbled feta cheese
Homemade or store-bought Green Goddess Dressing

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Instructions

Prepare the vegetables: Clean, trim and prepare vegetables as needed. Peel and halve carrots vertically, reserving leafy tops for garnish if desired. Quarter radishes. Remove woody ends from asparagus. Halve shallots.
Roast the veggies and garlic: Preheat oven to 400°F. On a large baking sheet, toss the prepared spring vegetables and peeled garlic cloves with 1 tablespoon olive oil. Season with salt and pepper. Roast for roughly 30 minutes until tender and lightly browned.
Meanwhile, toast the farro: On a separate baking sheet, toss the farro with 1 teaspoon olive oil and 1/2 teaspoon salt. Toast in the 400°F oven for 15-20 minutes, shaking occasionally, until golden brown and crispy. Let cool slightly.
Assemble: Spread some Green Goddess dressing on a plate or platter. Top with a mix of the arugula and crispy toasted farro. Layer the roasted spring vegetables over top. Drizzle with additional dressing, then top with more farro, crumbled feta, and carrot greens if using.