Spring Vegetable and Herb Grain Salad Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
6 Servings
Ingredients
  • ¾ cup uncooked wheat berries
  • ¾ cup uncooked farro
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 1 diced yellow bell pepper
  • ½ diced red onion
  • 1 ½ bunches asparagus, diced
  • 1 (15-ounce) can quartered artichoke hearts
  • ¼ cup + 2 tablespoons olive oil, divided
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon garlic granules, divided
  • ½ teaspoon pepper, divided
  • Juice of 1 lemon
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon honey
  • ½ cup chopped parsley
  • ¼ cup chopped basil
Directions
  1. Preheat the oven to 400 F.
  2. Bring a pot of water to boil and add the wheat berries.
  3. After the wheat berries have been cooking for 30 minutes, add the farro and cook both grains for 30 more minutes.
  4. Add the red pepper, green pepper, yellow pepper, red onion, asparagus, and artichokes to a large bowl along with 2 tablespoons of olive oil, ½ teaspoon salt, ½ teaspoon garlic granules, and ¼ teaspoon pepper.
  5. Spread the vegetables on a baking sheet and bake for 20 minutes.
  6. In a small bowl combine the remaining olive oil, lemon juice, vinegar, honey, remaining garlic granules, remaining salt, and remaining pepper.
  7. Drain and rinse the wheat berries and farro in a colander.
  8. Add the grains to a large bowl along with the roasted vegetables, parsley, and basil.
  9. Toss with the dressing and serve.