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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. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Grains, Main, Pasta, Side
Cuisine: plant-based, Vegan
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

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.