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.
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.