Warm Farro Salad With Roasted Vegetables & Fontina

Name: Warm Farro Salad With Roasted Vegetables & Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots, peeled and cut into small chunks; 1 cup grape tomatoes; 6 -8 cremini mushrooms, cut into small chunks; 4 garlic cloves, peeled and quartered; 1 small red onion, sliced; 4 tablespoons olive oil, divided; 1 teaspoon kosher salt; ½ teaspoon pepper; 12 of a small head radicchio, cored and sliced into chunks; 1 cup whole farro; 2 -3 ounces Fontina cheese, cut into small cubes; 1 small handful of chopped parsley; 1 tablespoon balsamic vinegar

Servings: persons

2 medium carrots, peeled and cut into small chunks
1 cup grape tomatoes
6 -8 cremini mushrooms, cut into small chunks
4 garlic cloves, peeled and quartered
1 small red onion, sliced
4 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon pepper
12 of a small head radicchio, cored and sliced into chunks
1 cup whole farro
2 -3 ounces Fontina cheese, cut into small cubes
1 small handful of chopped parsley
1 tablespoon balsamic vinegar

1
Preheat the oven to 400 degrees.
2
Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl.
3
Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat.
4
Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once.
5
Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
6
Meanwhile, rinse and drain the farro.
7
Bring 2 cups of water to boil, season with salt, and add the farro.
8
Cook for 12-15 minutes, until soft but still chewy in the center.
9
Drain.
10
Combine the cooked farro and vegetables, then add the fontina and parsley.
11
Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium carrots, peeled and cut into small chunks, 1 cup grape tomatoes, 6 -8 cremini mushrooms, cut into small chunks, 4 garlic cloves, peeled and quartered, and more.

Yes, Warm Farro Salad With Roasted Vegetables & Fontina falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!