Roasted Vegetable-Farro Salad
1 Review(s)
40 Min
Prep : 25 Min Cook: 15 Min
Try something different with our Roasted Vegetable-Farro Salad recipe. This farro salad recipe features bacon, Dijon mustard, Brussels sprouts and carrots.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 cup farro, uncooked
2
1/2 lb. (225 g) Brussels sprouts, trimmed, quartered
3
2 cups coarsely chopped carrots
4
1 Tbsp. oil
5
1/4 cup Oscar Mayer Real Bacon Bits
6
1 Tbsp. Heinz Dijon Mustard
7
1 Tbsp. reduced-sodium soy sauce
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How do I make it ?
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Step 1
Heat oven to 475°F. Step 2
Cook farro as directed on package, omitting salt. Step 3
Meanwhile, toss vegetables with oil; spread onto rimmed baking sheet. Bake 15 min. or until vegetables are softened and golden brown. Step 4
Spoon vegetables into large bowl. Add farro and remaining ingredients; mix lightly. Kraft Kitchen Tips!
How to Prepare Brussels Sprouts
To prepare Brussels sprouts for cooking, remove and discard any yellow or discoloured leaves from outsides of sprouts, then rinse sprouts under cool running water. Trim stems, then cut sprouts into quarters and use as directed.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 420 mg
18 %
Carbohydrate 32 g
Fibre 7 g
Sugars 4 g
Protein 10 g
Vitamin A
220 %
Vitamin C
80 %
Calcium
6 %
Iron
15 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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