Spring Farro Salad with Roasted Garlic Vinaigrette

There are lots of fresh tastes and textures in this Spring Farro Salad with Roasted Garlic Vinaigrette. A tasty vinaigrette made from roasted garlic, olive oil, balsamic vinegar, and Dijon mustard is mixed with crunchy cucumber, juicy cherry tomatoes, and tangy red onion.

Ingredients:

• 1 cup farro, cooked according to package instructions


• 1 cup cherry tomatoes, halved


• 1 cup cucumber, diced


• 1/2 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint, chopped


• 1/4 cup roasted almonds, chopped


• 1/4 cup roasted garlic cloves


• 3 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• 1 tablespoon Dijon mustard


• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for 20 minutes or until golden brown and fragrant

In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, parsley, mint, and roasted almonds

In a small bowl, mash roasted garlic cloves with a fork

Whisk together mashed garlic, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette

Pour the vinaigrette over the salad and toss to coat evenly

Serve immediately or refrigerate until ready to serve