Pesto Farro Salad

A hearty pesto farro salad with roasted vegetables, creamy white beans, and a bright basil pesto. Wholesome, satisfying, and packed with plant-based protein, this warm salad makes an easy weeknight dinner or meal-prep lunch. Great served warm or chilled.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Salad

1 tbsp olive oil
1 tsp dried oregano
1 pint grape tomatoes about 2 ¼ cups
1 small zucchini, cubed about 2 cups
1 red onion, sliced about 2 cups
1 red bell pepper, chopped about 1 ½ cups
½ eggplant, peeled and cubed about 3 cups
1 cup uncooked farro 185g
1 cup artichoke hearts, chopped
1 can white beans, drained and rinsed (540 mL)
4-5 cups baby spinach & arugula mix 85g
Salt and pepper

For the Pesto

⅔ cup pumpkin seeds 80g
2 cups loosely packed basil leaves about 25g
1 garlic clove peeled and smashed
2 tsp white miso
½ fresh lemon juiced about 2 tbsp
¼ cup olive oil 60ml
½ teaspoon sea salt
black pepper to taste

Instructions

Preheat the oven to 425F. Line a baking sheet with parchment paper.
Roast Vegetables: To the prepared baking sheet, add tomatoes, zucchini, red onion, pepper and eggplant. Drizzle 1 tbsp oil over top, then season with oregano, salt and pepper. Toss to coat. Roast in the oven for 25-30, tossing vegetables halfway through, until tender and golden-brown.
1 tbsp olive oil, 1 tsp dried oregano, 1 pint grape tomatoes, 1 small zucchini, cubed, 1 red onion, sliced, 1 red bell pepper, chopped, ½ eggplant, peeled and cubed
Cook Farro: While the vegetables are roasting, bring a medium pot of salted water to a boil. Add farro. Cook for 28-30, until the grains are tender. Drain farro.
1 cup uncooked farro
Make Pesto: While farro and vegetables cook, make pesto. To a food processor, add pumpkin seeds, basil, garlic, miso, lemon juice and olive oil. Season with salt and pepper. Pulse and then blend, until smooth and combined. Season with salt to taste.
⅔ cup pumpkin seeds, 2 cups loosely packed basil leaves, 1 garlic clove, 2 tsp white miso, ½ fresh lemon juiced, ¼ cup olive oil, ½ teaspoon sea salt, black pepper
Assemble Salad: To a large bowl, add artichoke hearts, white beans, cooked farro, roasted vegetables, baby spinach and arugula mix. Spoon some pesto over top, then toss to combine. Divide salad between bowls or transfer to a serving platter. Spoon remaining pesto over top.
1 cup artichoke hearts, chopped, 1 can white beans, drained and rinsed (540 mL), 4-5 cups baby spinach & arugula mix

Video

Notes

Makes 4 large meal-sized servings of about 1.75 cups. Can serve 6-8 as a side.

Mixed salad can be stored in the fridge in an airtight container for up to 3 days. You can lightly reheat or serve chilled. Not suitable for freezing.

Nutrition