Mixed Vegetable and Farro Salad with Goat Cheese
The other night I spent almost three hours last night making some Ethiopian food. One of the perks of only working part-time in the summer is having a lot of time to cook!
I made injera, collard greens, red lentils, and mushrooms. <– (none of the recipes are mine)
I had two really pathetic days this week and ran just over a mile (just to keep the stupid streak going), but yesterday things started to turn around and I ran my usual 4.5 mile loop, pushing the stroller, at just under 8:00/mile pace. Then today I ran nine miles at 7:35 pace. Hopefully that means I’m officially out of whatever funk I was in.
If you don’t have the time or want to take the time to put together a big involved meal, this salad is pretty great. You can cook the farro and chop and/or grill/roast the vegetables in advance if you want to. Once that’s done all you need to do is whisk up the dressing and crumble some goat cheese over the top. I roasted the vegetables, but if you’re one of those lucky souls that lives somewhere it gets too hot to turn on the oven at this time of year, you can grill them in a basket.
Farro and Roasted Vegetable Salad
- 1 1/2 cups farro
- 2 large handfuls green beans, cut into 2" lengths
- 4 zucchini, sliced
- 1 red bell pepper, cut into strips
- 2 tbsp olive oil
- 4 ounces goat cheese (or to taste)
- 1 clove garlic, minced
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- pinch sugar
- salt and pepper
- 1/2 tsp dijon mustard
- Preheat the oven to 425 F. (Or preheat your grill)
- Bring a large pot of salted water to a boil and add the farro. Cover and simmer for about 30 minutes, or until tender. Drain and place in a bowl.
- While the farro is simmering, toss the vegetables with oil and spread on a rimmed baking sheet. Roast for about 20 minutes (or cook in a basket on the grill) until tender. Add to the farro and toss a few times.
- To make the dressing, whisk all ingredients together. Pour over the salad, toss well, and then top with crumbled goat cheese.