Lion's Share Farro Salad

N/A

Salad

N/A

N/A

N/A

N/A

4 people

3 pounds assorted root vegetables, such as sweet potatoes, parsnips, onions, beets, and/or carrots
½ cup olive oil, divided
1 teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
2 cups cooked farro, prepared according to package directions
6 tablespoons red wine vinegar
2 cups baby arugula

Preheat the oven to 425ºF.
Wash and, if needed, peel the vegetables.
Chop into bite-sized pieces, keeping pieces similar size for even cooking.
Toss with ¼ cup olive oil and the salt and pepper.
Spread in an even layer on a large baking sheet, and roast until crisp-tender, about 30 minutes, tossing once halfway through.
Remove from oven and allow to cool slightly.
In a medium bowl, toss the farro, remaining olive oil, vinegar, and more salt and pepper to taste.
Mix in the arugula just before serving, then top with roasted vegetables.
Serve warm or cold.