Farro Vegetable Salad

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 8 Servings


  •  3 cups farro, cooked
  •  1/2 cup raw carrots, chopped
  •  1/2 cup raw broccoli florets
  •  1 tbsp. extra virgin olive oil
  •  1/4 cup sundried tomatoes, chopped
  •  1/4 cup pine nuts
  •  1/2 cup (or to taste) carrot top pesto


  1.  Preheat oven to 400 degrees Fahrenheit.
  2.  Drizzle olive oil over carrots and broccoli and roast in oven for 25 minutes, or until they start to brown.
  3.  Combine all ingredients together in a bowl with pine nuts and carrot top pesto.

*Optional: Peel and dice broccoli stems and roast with other vegetables to decrease food waste.

Nutrition Facts

Recipe Yields: 8 Servings
Amount Per Serving (1/2 cup)
Calories 301
16g fat (48% calories from fat)
1.5g saturated fat (4% calories from saturated fat)
Sodium 108mg
Total Carbs 32g
Dietary fiber 6g
Protein 7g

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats