Winter Roast Veggie Salad
Enjoy the earthy flavours of toasted seeds, grains, and Winter veggies in this wholesome salad.
Using seasonal produce makes it a sustainable choice, and so much more flavourful.
This dish can be served as a main course on a platter in the middle of the table, or divided into containers when meal prepping. Roasting enhances the natural sweetness and flavours of the vegetables, while the grains provide a satisfying chewiness, topped off with a lovely crunch of the pepitas.
The Salty Greek blend of herbs and spices – which includes rosemary, parsley, dill, basil, and more – adds a rich flavour to the whole dish, and is as simple as a sprinkle.
Customise it
Try using pearl couscous, burghal or barley to substitute farro.
Ingredients
1 cup, Farro, cooked
Roast Veggies
2 Carrots, chopped
handful Brussels sprouts
Pumpkin, diced
1 can/whole Beetroot, drained
1/2 cup, Pepitas (pumpkin seeds)
The Salty Greek any blend
Optional:
Fresh beetroot slices
Recipe Steps
Pre-heat oven to 180°C.
Prepare your vegetables (we used seasonal carrots, Brussels sprouts, and pumpkin) and place on baking tray to roast for about 20 minutes. Drizzle or spray olive oil.
Add the whole beetroot to the baking tray and roast for a further 10 minutes.
While veggies are roasting, cook the farro according to the packet instructions.
In a large bowl combine the farro, roasted veggies and the pepitas.
Season with your favourite blend of The Salty Greek. At this point you can add your own dressing whether it be dijon mustard, tahini, olive oil, lemon or lime juice, balsamic vinegar or crumble feta. Adjust seasoning to taste
Enjoy warm or cold.
Tips: Replace the almonds or pepitas with walnuts or pine nuts. This salad will keep well, covered and refrigerated for a few days – perfect for weekday lunch preparation.
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