• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Work with Me

Connoisseurus Veg

Delicious vegan recipes.

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
You are here: Home / Entrees / Roasted Veggie Farro Salad with Creamy Dill Tahini Dressing

March 31, 2015

Roasted Veggie Farro Salad with Creamy Dill Tahini Dressing

Jump to Recipe Print Recipe

This warm farro salad is topped with garlicky roasted asparagus, golden beets, crispy chickpeas and a rich tahini dill dressing.

farro_salad_featured
My cat has a new thing. Cat owners, you know what I’m talking about. Cats…they get stuck on…things. Anyway, the slightly older, fatter, and snugglier of my two guys suddenly wants to be on my lap. All. Day. Long.

I’ve been working from home for about a year and a half now, and for about a year and five months, he could’ve cared less. Then, suddenly, he got into the habit of approaching me at my computer, staring me down, and letting out an occasional wimper until I pick him up. He won’t even jump up on his own, and if I don’t pick him up, he continues his wimpering and staring until I do.

Okay, maybe I don’t mind so much. After a while I even get used to typing over a big chubby ball of fluff, and it’s kinda nice, until he decides, completely randomly, to bail. Then I’m left with a big vacant, chilly lap.

MY LATEST VIDEOS!

farro_salad_top
I suspect this will stop once the weather really warms up. For now though, I’ll take a big fat cat to help keep me comfy and warm while I work.

And then there’s roasted veggies. I don’t know if roasted veggie bowls are so much a spring thing to everyone else, but I certainly find myself gravitating towards this type of meal during March and April. On the one hand, you’ve got early spring veggies like asparagus, and when you add some dressing and grains you can totally call it a salad. On the other hand, it’s warm and comforting, as this one indeed was. And then there’s the dressing, which is reason enough to make this, making the bowl as a whole completely satisfying, and maybe just what you need to get through the next chilly month or so.

farro_salad_bare

Print

Roasted Veggie Farro Salad with Creamy Dill Tahini Dressing

This warm farro salad is topped with garlicky roasted asparagus, golden beets, crispy chickpeas and a rich tahini dill dressing.
Course Entree
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Alissa

Ingredients

For the Roasted Veggies and Chickpeas

  • 4 tsp. olive oil divided
  • 1 lb. asparagus spears trimmed
  • 1 garlic clove minced
  • 2 lb. golden beets
  • 2 cups cooked or canned chickpeas drained and rinsed
  • 1 tbsp. lemon juice
  • salt and pepper

For the Farro Base

  • 1 cup uncooked farro
  • 3 cups vegetable broth

For the Tahini Dill Dressing

  • 1/4 cup tahini
  • 1/4 cup unflavored soy or almond milk
  • 1/4 cup fresh dill
  • 2 tbsp. lemon juice
  • 1 garlic clove
  • 1/4 tsp. salt

For Serving

  • 4 cups baby arugula

Instructions

Roast the Veggies and Chickpeas

  1. Preheat oven to 400º.
  2. Toss asparagus spears with 1 teaspoon of olive oil and garlic. Arrange on baking sheet.
  3. Rub beets with 1 teaspoon of olive oil and loosely wrap in foil.
  4. Toss chickpeas with 2 teaspoons of olive oil and arrange on baking sheet. Sprinkle with salt and pepper.
  5. Place asparagus, beets and chickpeas in oven.
  6. Remove asparagus after 15-20 minutes (according to desired tenderness), flipping once during baking. Sprinkle with lemon juice and salt and pepper to taste.
  7. Remove chickpeas after about 30 minutes, when browned and crispy, tossing once or twice during baking.
  8. Remove beets after 40-60 minutes, when easily pierced with fork. Allow to cool, and then gently rub to remove peels. Cut into wedges or slices.

Cook the Farro

  1. While vegetables and chickpeas roast, place farro in medium saucepan with broth. Bring to a simmer, lower heat, and allow to cook at a low simmer until tender, about 30 minutes. Remove from heat and drain.

Make the Tahini Dill Dressing

  1. While vegetables and chickpeas roast, place dressing ingredients into food processor bowl or blended. Blend until smooth, adding water to desired thinness.

Assemble the Bowls

  1. Divide farro among bowls and top with baby arugula, asparagus, beets and chickpeas. Sprinkle with salt and pepper to taste and drizzle with tahini dill dressing.

farro_salad_side

 

Share
Pin15
Tweet
Yum
Email
15 Shares

Filed Under: Entrees, Salads Tagged With: asparagus, beets, chickpeas, dill, entrees, farro, salads, tahini, vegan, vegetarian

Subscribe

Subscribe for email updates and receive a free copy of my veggie burger e-book!

Reader Interactions

Comments

  1. Alissa SaenzHolly says

    February 15, 2016 at 11:22 PM

    I just made this tonight and it was absolutely delicious! I decided to not use arugula for this dish and instead, to make use of the greens from the golden beets. It was my first time making and eating golden beets and eating their greens. The greens were fantastic in this and I highly recommend using them :) Just remove the stems, hard veins and chop….you can even coat them with a little bit of the dressing before drizzling the rest on the whole salad. It’s a great way to save money on the dish…use what’s already there!

    Reply
    • Alissa SaenzAlissa Saenz says

      February 19, 2016 at 3:50 PM

      Oh nice! Beet greens are one of those things I don’t have a ton of experience with and I’m always looking for ways to use them, so I love that idea. Next time. :) So glad to hear you enjoyed the dish!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Alissa

Welcome to Connoisseurus Veg! I love creativity in the kitchen and veganizing everything I make.

Click here to read about Alissa →

My Latest Videos!

Free Burger E-Book!

burgers
Privacy Policy
Disclosures

Copyright © 2013-2019 Tofu Press LLC and Alissa Saenz