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. 

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…

I could also get used to mountaintop views with this guy… 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.

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.

5 from 3 votes

Print

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
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste

For the Farro

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

Optional Garnishes

• Pepitas
• Shelled hemp seeds
• Fresh arugula

Instructions

To Make the Roasted Vegetables

1. Preheat oven to 400 degrees Fahrenheit.
2. 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.
3. Roast for 20-25 minutes or until tender, tossing the vegetables after 10-15 minutes.
4. Remove from oven and let cool for 5-10 minutes

For the Farro

1. 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.
2. Drain off any excess water and transfer the cooked farro to a large bowl.
3. Make the superseed pesto while the farro and vegetables are cooking.

To Make the Salad

1. Scoop 1/3 cup of the superseed pesto over the farro and toss to coat.
2. Pour the roasted vegetables and fresh arugula over the farro and gently toss.
3. Serve and garnish with pepitas, hemp seeds, and arugula, if desired.
4. Refrigerate leftovers.