This colorful vegetarian salad is perfect for that summer backyard get-together.
Goat Cheese and Vegetable Farro Salad
- Prep Time 30 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 17
Ingredients
Salad
- 2 cups uncooked farro
- 4 1/2 cups water
- 1/2 teaspoon salt
- 1 medium yellow onion, cut into 8 wedges
- 3 bell peppers (red, orange or yellow), cut into chunks
- 1/2 lb fresh asparagus spears, trimmed
- 1 package (8 oz) baby portabella mushrooms
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Dressing and Topping
- 5 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon peel
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- 4 oz chèvre (goat) cheese, crumbled (1/2 cup)
Instructions
-
Step1Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
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Step2Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
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Step3In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
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Step4In large bowl, toss farro with 3 tablespoons dressing until well blended.
-
Step5Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.
Nutrition
350
Calories
15g
Total Fat
12g
Protein
42g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 370mg
- 16%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 5g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 60%
- 60%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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