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Mediterranean-Inspired Roasted Veggie Salad

Mediterranean-Inspired Roasted Veggie Salad

with Farro
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
390 kcal
Protein
: 
11g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Tree nuts
  • Milk
  • Crustaceans
  • Egg
  • Sesame
  • Mustard
  • Peanuts
  • Wheat
  • Fish
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Rosemary, sprig

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

½ cup

Farro

(Contains: Wheat May be present: Soy, Sulphites, Tree nuts, Milk, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

1 unit(s)

Vegetable Broth Concentrate

(May be present: Soy, Sulphites, Tree nuts, Milk, Crustaceans, Egg, Sesame, Mustard, Wheat, Fish, Gluten)

56 g

Arugula and Spinach Mix

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

¼ tsp

Sugar*

Calories390 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber3 g
Protein11 g
Cholesterol10 mg
Sodium780 mg
Trans Fat0.1 g
Potassium850 mg
Calcium150 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Measuring Spoons
•Strainer
•Medium Pot
•Measuring Cups
•Large Bowl
•Whisk

Cooking Steps

Prep and roast veggies
1
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Strip rosemary leaves from stem, then finely chop.
  • Add zucchini, peppers, rosemary and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
Cook farro
2
  • Meanwhile, add farro, 1 tsp salt, broth concentrate and 3 cups water to a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min.
  • Drain farro and set aside.
Make salad
3
  • Roughly chop arugula and spinach mix.
  • Add sun-dried tomato pesto and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add farro, roasted veggies and arugula and spinach mix, then stir to combine.
  • Season with salt and pepper, to taste.
Finish and serve
4
  • Divide salad between plates.
  • Sprinkle feta over top.
Meal right image

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