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/ Warm Farro Salad with Roasted Vegetables and Gouda

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Warm Farro Salad with Roasted Vegetables and Gouda

recipe rating: 
4
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SERVING SIZE: 8


Ingredients
  • 1/2 cup Carrots, peeled, halved and sliced
  • 1/2 cup Mushrooms, Diced
  • 3 tablespoons Fresh Garlic, Minced
  • 1/4 cup Red Onion, Sliced
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Radicchio, Cored and Sliced into Chunks
  • 1 1/4 cups Furmano's Fully Cooked Farro, Drained & Rinsed
  • 1/4 cup Gouda, cut in small cubes
  • 3 tablespoons Parsley, Chopped
  • 3 tablespoons Balsamic Vinaigrette
Preparation
  1. Preheat oven to 400F.
  2. Combine the Carrots, Mushrooms, Garlic, and Onion in a large bowl. Add Olive oil, Salt, and Pepper, and toss to coat. Spread the vegetables on a baking sheet lined with foil and roast for 15 minutes,
  3. After 15 minutes, add the Radicchio to the pan, toss to get it covered in a bit of oil, and cook everything for another 10 minutes.
  4. In a mixing bowl combine Farro, Roasted Vegetables Gouda and Parsley. Toss with Balsamic Vinaigrette.
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