Rustic Lemon Herb Farro Salad with Honey Roasted Parsnips and Arugula

Ingredients

• •1 cup farro, rinsed
• •3 cups water or vegetable broth
• •1/2 teaspoon salt
• •3 medium parsnips, peeled and chopped into 1-inch pieces
• •2 tablespoons olive oil
• •1 tablespoon honey
• •1/2 teaspoon ground black pepper
• •1 lemon, juiced and zested
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon fresh thyme leaves
• •2 tablespoons extra virgin olive oil
• •5 ounces arugula
• •1/4 cup crumbled feta cheese (optional)
• •1/4 cup toasted almonds, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a medium saucepan, combine the farro, water or vegetable broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes or until the farro is tender but still chewy. Drain excess liquid and set aside to cool slightly.

3. 3

   While the farro is cooking, toss the chopped parsnips with 2 tablespoons olive oil, honey, and ground black pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and caramelized. Remove from the oven and let cool.

4. 4

   In a small bowl, whisk together the lemon juice, lemon zest, 2 tablespoons extra virgin olive oil, fresh parsley, and thyme to create the dressing.

5. 5

   In a large bowl, combine the cooked farro, roasted parsnips, arugula, feta cheese (if using), and chopped toasted almonds.

6. 6

   Drizzle the lemon herb dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

7. 7

   Serve immediately or refrigerate for up to 2 hours before serving.