JUMP TO RECIPE This warm Farro Salad with grilled zucchini is an easy and quick healthy dinner. Flavourful chewy farro with pomegranate tossed with lime and olive oil dressing.
Wholesome Ingredients for this Vegan Warm Farro Salad:
- Farro
- Fresh Zucchini: The thinner and smaller the better so the grilled slices are smaller.
- Pomegranate seeds
- Fresh Thyme
- Extra Virgin Oil
- Fresh Lime
How to make this Vegan Warm Farro Salad with Grilled Zucchini:
- Cook the Farro: In a medium saucepan with a lid in medium high heat, add vegetable stock or water. Once the water is boiling, add the farro and let it cook partially covered with the lid so that a little steam can escape. Cook until tender (about 30 minutes). Drain the water and set aside.
- Grill Zucchini: In the meantime, clean the zucchini well and cut them with skin into thin slices. Heat a grill pan or frying pan with 1 tbsp of Extra Virgin Olive Oil over medium high heat and place the zucchini slices, without placing one on top of the other. Let them cook until golden brown.
- Make the Dressing: Whisk together all the ingredients for the dressing into a small bowl. Season with salt and pepper.
- Mix everything together: Add the cooked farro, grilled zucchini and pomegranate seeds into a large bowl. Season with salt and pepper. Finally, add some of the dressing before serving and the rest of it on top with some fresh thyme.
Craving more Healthy Dinners? Here you will find more:
« Vegan Crispy Green Pesto Rice | Zero Waste
« 6-Ingredient Vegan Pasta al Pesto Rosso
« Warm Vegan Quinoa and Broccoli Salad with Cashew Dressing | Gluten Free
« Lemony Basil Vegan Meatballs
If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This Vegan Warm Farro Salad with Roasted Zucchini and Pomegranate is a flavourful Healthy Dinner, tossed with lime and olive oil dressing.
Ingredients
- 1 cup farro
- 3 small zucchini
- 1/2 cup pomegranate seeds
Dressing:
- 6 Tbsp EVOO (Extra Virgin Olive Oil)
- 1 lime juice
- Salt & Pepper
Instructions
- Cook the Farro: In a medium saucepan with a lid in medium-high heat, add vegetable stock or water. Once the water is boiling, add the farro and let it cook partially covered with the lid so that a little steam can escape. Cook until tender (about 30 minutes). Drain the water and set it aside.
- Grill Zucchini: In the meantime, clean the zucchini well and cut them with skin into thin slices. Heat a grill pan or frying pan with 1 tbsp of Extra Virgin Olive Oil over medium-high heat and place the zucchini slices, without placing one on top of the other. Let them cook until golden brown.
- Make the Dressing: Whisk together all the ingredients for the dressing into a small bowl. Season with salt and pepper.
- Mix everything together: In a large bowl, combine the cooked farro, grilled zucchini, pomegranate seeds, and fresh thyme. Give this mix a season with salt and pepper and then pour all of the dressing on top. Gently toss the farro salad until evenly combined.