Warm Farro Salad with Roasted Vegetables and Fontina
- 2 medium carrots, peeled and cut into small chunks
- 1 cup grape tomatoes
- 6-8 cremini mushrooms, cut into small chunks
- 4 cloves garlic, peeled and quartered
- 1 small red onion, sliced
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 of a small head of radicchio, cored and sliced into chunks
- 1 cup farro
- 2-3 ounces fontina cheese, cut into small cubes
- small handful of chopped parsley
- 1 tablespoon balsamic vinegar
- This recipe is vegetarian
- Produce
- Carrots, medium (2)
- Cremini mushrooms (6)
- Garlic (4 cloves)
- Grape tomatoes (1 cup)
- Parsley (1 small handful)
- Radicchio (1/2 small head)
- Red onion, small (1)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Kosher salt (1 teaspoon)
- Olive oil (4 tablespoons)
- Pepper (1/2 teaspoon)
- Pasta & Grains
- Farro (1 cup)
- Dairy
- Fontina cheese (2 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published January 15, 2009 (4 years ago).
9 people saved this recipe.
