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You are here Home » Pesto Farro Salad with Roasted Summer Vegetables

11 Comments · July 16, 2014

Pesto Farro Salad with Roasted Summer Vegetables

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This vegan pesto farro salad with roasted summer vegetables is home to all sorts of garden-fresh goodness. Nutty farro is cooked and tossed in creamy superseed pesto, which is pesto but even more nutritionally amazing than a typical pesto because it's packed with super seeds (i.e., hemp seeds + pepitas). Once the farro is embraced by a generous coating of pesto, roasted tomatoes, summer squash, and zucchini are gently folded in along with fresh arugula to add color and layers of summer flavor. 

Pesto Farro Salad with Roasted Summer Vegetables

Good morning from the beautiful mountains of Colorado. We've been on vacation for a week now and have been soaking up the Colorado sunshine and fresh air to our hearts' content. I could get used to waking up to this view every morning...

Steamboat Springs

I could also get used to mountaintop views with this guy... Steamboat Springs Something about Colorado in the summer encourages a person to slow down, relax, and find contentment in the moment, and I'm loving it.

I always feel that vacations, in general, serve as a great reminder of the happiness that gets tucked away in moments of simplicity; moments when the hustle and bustle is cleared away enough to make room for the goodness that comes with being still and breathing deeply.

It's refreshing to strip away the everyday grind and just be, and it's amazing to experience that transition to peace with family and loved ones.

Steamboat Springs

One other thing I could get used to experiencing? This farro salad. I think I could eat it each and every day this summer and never grow tired of it.

This salad is simple and the perfect platform to enjoy an abundance of summer vegetables and herbs.

Farro is cooked and tossed in creamy superseed pesto, which is pesto but even more nutritionally amazing than a typical pesto because it's packed with super seeds (i.e., hemp seeds + pepitas). It's also overflowing with basil deliciousness and a peppery bite thanks to the arugula. After the farro gets nestled in a generous coating of pesto, the roasted veggies and fresh arugula are gently folded in to add color and layers of summer flavor. The trick to roasting the summer squash, zucchini, and grape tomatoes is tossing them in melted coconut oil, salt, and pepper. Coconut oil adds richness and a touch of sweetness, which makes even the most basic combination of vegetables absolutely swoon-worthy.

We've enjoyed this salad both warm and cold and either option is just as tasty as the other. The recipe makes enough to serve four as a main course or six as a side, but it's one of those dishes that is perfect to make on Sunday and enjoy throughout the week for lunch. Just like vacation, there's so much to be enjoyed in a dish that keeps things simple and draws straight from the goodness of the earth.

Pesto Farro Salad with Roasted Summer Vegetables Pesto Farro Salad with Roasted Summer Vegetables Pesto Farro Salad with Roasted Summer Vegetables Pesto Farro Salad with Roasted Summer Vegetables Pesto Farro Salad with Roasted Summer Vegetables

Pesto Farro Salad with Roasted Summer Vegetables
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5 from 3 votes

Pesto Farro Salad with Roasted Summer Vegetables

This vegan pesto farro salad with roasted summer vegetables is home to all sorts of garden-fresh goodness. Nutty farro is cooked and tossed in creamy superseed pesto, which is pesto but even more nutritionally amazing than a typical pesto because it's packed with super seeds (i.e., hemp seeds + pepitas). Once the farro is embraced by a generous coating of pesto, roasted tomatoes, summer squash, and zucchini are gently folded in along with fresh arugula to add color and layers of summer flavor. 
Course Grains, Main, Pasta, Side
Cuisine plant-based, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
Author Ashley Melillo | Blissful Basil

Ingredients

For the Roasted Vegetables

  • 1 cup grape tomatoes
  • 1 medium zucchini, sliced into half circles
  • 1 medium summer squash, sliced into half circles
  • 1 tablespoon melted coconut oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste

For the Farro

  • 1 cup farro
  • 3 cups water
  • ⅓ cup superseed pesto
  • 2 cups fresh arugula

Optional Garnishes

  • Pepitas
  • Shelled hemp seeds
  • Fresh arugula

Instructions

To Make the Roasted Vegetables

  • Preheat oven to 400 degrees Fahrenheit.
  • Line a large baking pan with parchment paper and spread the tomatoes, zucchini, and summer squash across. Drizzle the vegetables with the melted coconut oil and sprinkle with salt and pepper. Toss to coat.
  • Roast for 20-25 minutes or until tender, tossing the vegetables after 10-15 minutes.
  • Remove from oven and let cool for 5-10 minutes

For the Farro

  • While the vegetables are roasting, rinse the farro thoroughly and pour it into a medium saucepan. Add in the three cups of water and heat on high. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender.
  • Drain off any excess water and transfer the cooked farro to a large bowl.
  • Make the superseed pesto while the farro and vegetables are cooking.

To Make the Salad

  • Scoop ⅓ cup of the superseed pesto over the farro and toss to coat.
  • Pour the roasted vegetables and fresh arugula over the farro and gently toss.
  • Serve and garnish with pepitas, hemp seeds, and arugula, if desired.
  • Refrigerate leftovers.

 

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Comments

  1. Celeste Jackson says

    July 16, 2014 at 7:03 am

    5 stars
    This looks rich in flavor and texture....loving it!

    Reply
    • Ashley says

      July 16, 2014 at 10:54 am

      Thank you! :)

      Reply
  2. Meredith @ Unexpectedly Magnificent says

    July 16, 2014 at 8:01 am

    You had me at pesto. This looks delicious! I've never cooked with farro before; when I do, it will definitely be with this recipe! :)

    Reply
    • Ashley says

      July 16, 2014 at 10:54 am

      Thanks, Meredith! Farro is so tasty; it has an awesome nutty flavor with a slightly chewy consistency. I hope you enjoy this recipe!

      Reply
  3. FaveHealthyRecipes says

    July 16, 2014 at 11:25 am

    5 stars
    This looks very refreshing - what a unique, healthy way to cool down on a hot summer day!

    Reply
  4. Carrie Pacini says

    July 17, 2014 at 9:35 am

    This recipe looks great and I love Farro.

    Reply
  5. Jeanne Jordan says

    June 27, 2015 at 12:15 pm

    my mother is gluten intolerant. What can I substitute for farro in this recipe?
    Would love to try this salad but I'm afraid it would bother my mom's stomach.
    Please reply.
    Thank you
    Jeanne Jordan

    Reply
    • Ashley says

      June 28, 2015 at 9:54 am

      Hi Jeanne! Brown rice is a great gf substitute for farro. Enjoy!

      Reply
      • Jeanne Jordan says

        July 10, 2015 at 2:57 pm

        Thank you. I will give brown rice a try.

        Reply
  6. Jane says

    September 07, 2015 at 4:17 pm

    5 stars
    Wow! Colorado looks beautiful. I have wanted to visit since I was a kid! Did you stay at a resort, or with family? Do you have any recommendations for places to visit or stay?

    Reply
    • Ashley says

      September 08, 2015 at 10:02 am

      Hi, Jane! For this particular trip, there were 8 of us, so we rented a house through VRBO. If you're traveling there with a group, I definitely recommend renting a house or condo through VRBO or AirBnB. I find that to be the most relaxing way to vacation in Colorado, and places are fairly reasonable outside of ski season. As for places to visit, my favorite place thus far was Telluride, but it's a little tricky to get to and requires an hour or two of mountain driving. I also love Steamboat and Winterpark (for skiing). Haven't made it to Breckenridge yet, but that's next on my list!

      Reply

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