Warm Farro Salad With Roasted Vegetables & Fontina

Name: Warm Farro Salad With Roasted Vegetables & Fontina
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 main dish servings
Ingredients: 2 medium carrots, peeled and cut into small chunks; 1 cup grape tomatoes; 6 -8 cremini mushrooms, cut into small chunks; 4 garlic cloves, 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 radicchio, cored and sliced into chunks; 1 cup whole farro; 2 -3 ounces Fontina cheese, cut into small cubes; 1 small handful of chopped parsley; 1 tablespoon balsamic vinegar

Submitted by blucoat

"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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Ready In:: 50mins
Ingredients:: 13
Yields:: 3 main dish servings

ingredients

2 medium carrots, peeled and cut into small chunks
1 cup grape tomatoes
6 -8 cremini mushrooms, cut into small chunks
4 garlic cloves, 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 radicchio, cored and sliced into chunks
1 cup whole farro
2 -3 ounces Fontina cheese, cut into small cubes
1 small handful of chopped parsley
1 tablespoon balsamic vinegar

directions

Preheat the oven to 400 degrees.
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.
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.
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.