Roasted Veggies & Grains Salad
with Lemon Vinaigrette
I love nothing more than a create-your-own-adventure recipe. I realize the irony of stating that while providing you step-by-step instructions below, but the thing about this salad is that you can use whatever you have on hand!
Don’t have farro? Quinoa or brown rice would both be excellent substitutions. Or, pasta! (Who doesn’t want pasta salad?!) Not keen on zucchini? This would be equally delicious with some roasted peppers, or even some charred cauliflower. And if you really don’t want to go through the 2-minute process of making your own salad dressing — a skill that everyone should have in their culinary tool belt, FWIW — store-bought dressing is totally fine here.
BONUS: this recipe is as meal prep-friendly as it gets. Mix everything ahead of time, sans the dressing, and dress when you’re ready to devour it. Does it get any easier?
Roasted Veggies & Grains Salad with Lemon Vinaigrette
Ingredients:
- 1 c. of hearty grains, uncooked (farro, spelt, or brown rice work great here)
- 3-4 zucchini or summer squash (or half and half), sliced into quarters (the long-way) then into 1/4 - 1/2” bite-size pieces
- 1 large leek, white and light green parts only, sliced into quarters, then 1/2” pieces
- Olive oil
- Salt and pepper, to taste
- 1 small container (about 8 oz.) cherry or grape tomatoes, sliced in half
- 2 cups arugula or tender greens, packed
- Microgreens for garnish (optional)
- 1/2 c. extra-virgin olive oil
- 1/4 c. freshly-squeezed lemon juice (about 1.5 to 2 lemons, depending on size)
- Zest of one lemon
- 1 Tbsp. dijon mustard
- 1 Tbsp. apple cider vinegar
- Small pinch cayenne pepper
- Salt & pepper, to taste
Instructions:
- Pre-heat oven to 450ºF, then prepare your grains of choice according to package directions—drain any excess water, empty into a large bowl, toss with a light drizzle of olive oil and chill in the fridge.
- While the grains are boiling, line a baking sheet with parchment paper for easy clean-up. Place your sliced leeks into a colander, then rinse in cold water while tossing vigorously to remove any sand or grit (there’s usually a lot). Shake colander to remove any excess water, then pat the leeks completely dry with a paper towel.
- Combine chopped zucchini/squash & cleaned leeks in a large mixing bowl. Drizzle olive oil while tossing, just until each piece is lightly coated. Season with a generous pinch of salt & pepper.
- Remove the veggies onto your lined baking sheet, spreading them out evenly. The ample space between them will make for maximum browning in the oven.
- Roast veggies for 15-20 minutes, or until they’re brown and crispy in spots but not completely soft. If you’re using a non-convection oven, rotate the baking sheets every 5-7 minutes to ensure they roast evenly. Remove baking sheet, and allow to cool completely.
- While veggies and grains are cooling, prepare Lemon Vinaigrette. Combine all ingredients into a mason jar (or another container with tight-fitting lid), stir with a spoon to loosely incorporate, then shake vigorously for at least one minute. This might seem like a long time, but the longer you shake, the more emulsified your dressing will become—resulting in a “creamier,” velvety dressing.
- When ready to serve, combine your chilled veggies and grains, sliced tomatoes, and greens with a generous drizzle of your dressing. Toss until evenly coated, adding more dressing as necessary. Sprinkle with microgreens, if using, and serve.