Italian Easy: Farro Salad With Lentils, Beans, and Oven-Roasted Vegetables Recipe

Italian Easy: Farro Salad With Lentils, Beans, and Oven-Roasted Vegetables Recipe
15 Ingredients
  • 2 medium zucchini, cut into 1-inch dice, about 4 cups
  • 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
  • 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
  • 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
  • 2 medium sweet onions, cut into 1-inch dice, about 2 cups
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 3/4 cup extra virgin olive oil, divided
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 8 cups cooked, cooled farro (see note above)
  • 2 cups cooked, cooled lentils (see note above)
  • 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
  • 1/2 cup fresh parsley leaves, finely chopped
  • 1 cup chopped fresh greens (such as celery leaves or arugula)
  • 1/4 cup balsamic vinegar
Nutrition
944
47% daily value
10 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

33% 21

Saturated

16% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

55% 164

Carbs (net)

- 136

Fiber

113% 28

Sugars

- 22

Sugars, added

- 0

Protein

75% 38

Cholesterol

- 0

Sodium

47% 1139

Calcium

12% 119

Magnesium

71% 296

Potassium

32% 1500

Iron

65% 12

Zinc

68% 8

Phosphorus

126% 881

Vitamin A

6% 51

Vitamin C

77% 69

Thiamin (B1)

90% 1

Riboflavin (B2)

30% 0

Niacin (B3)

89% 14

Vitamin B6

73% 1

Folate equivalent (total)

78% 313

Folate (food)

- 328

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

31% 5

Vitamin K

91% 109

Sugar alcohols

- 0

Water

- 261
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