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    You are in: Home / Recipes / Warm Farro Salad With Roasted Vegetables & Fontina Recipe
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    Warm Farro Salad With Roasted Vegetables & Fontina

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    blucoat's Note:

    I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC.

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    Ingredients:

    Yield:

    main di ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees.
    2. 2
      Combine the carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil or parchment paper, and roast for 15 minutes, stirring once. Add the radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
    3. 3
      Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12-15 minutes, until soft but still chewy in the center. Drain.
    4. 4
      Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

    Ratings & Reviews:

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    Nutritional Facts for Warm Farro Salad With Roasted Vegetables & Fontina

    Serving Size: 1 (607 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 282.5
     
    Calories from Fat 218
    77%
    Total Fat 24.2 g
    37%
    Saturated Fat 6.1 g
    30%
    Cholesterol 21.9 mg
    7%
    Sodium 768.6 mg
    32%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.6 g
    14%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    radicchio

    whole farro

    parsley

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