This healthy and easy grain salad is a wonderful side for chicken or fish or just on its own with salad. The roasted heirloom tomatoes can be substituted with just red ones, but I liked the variety and color of the heirloom. Love the nuttiness of the farro and it’s a great option for vegetarians and vegans.

Healthy, easy and flavorful!

Ingredients:

  • 1 cup farro
  • 8 ounces frozen artichoke quarters
  • 3 cups heirloom cherry tomatoes
  • 2 cups chopped fresh spinach
  • 1 cup cooked French lentils
  • 1 bunch finely chopped scallions
  • 2 teaspoons favorite Italian seasoning
  • 2 teaspoons garlic powder
  • 1 tablespoon sherry vinegar
  • Olive oil for roasting vegetables
  • Kosher salt and pepper to taste
  • Handful chopped fresh parsley
  • Fresh chopped heirloom tomatoes for garnish (optional)

Directions:

Preheat oven to 425. Cook the farro according to package directions. Drain and set aside while you prepare vegetables. Thaw artichokes. Line 2 different baking sheets with parchment paper. Spread artichokes on a baking sheet and season with salt, pepper, half of garlic powder and Italian seasoning and toss with generous amount of olive oil for a light coating. Repeat this process on a separate baking sheet with the tomatoes. Place the vegetables in the oven and roast the tomatoes for about 20 minutes until they just begin to burst. The artichokes with take 5-10 minutes longer. They should be just browning on the edges. Remove from oven and set aside.

Add the chopped spinach, scallions, cooked lentils and sherry vinegar into the the prepared farro. Toss until well incorporated. Fold in the roasted tomatoes and artichokes. Season with additional salt and pepper to taste. Enjoy!