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Chimichurri Roasted Veggie Salad

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Servings: 8
Ingredients Equipment Method

Ingredients
  

  • 1 cup farro cooked
  • 1 cup greens chopped
  • 1/2 cup sweet potatoes chopped and roasted
  • 1/2 cup brussels sprouts roasted
  • 1/2 cup cauliflower florets roasted
  • 1/2 cup carrots roasted
  • 1 can black eyed peas (15 ounces)
  • 2 cups collard greens stems finely chopped and leaves roughly chopped
Dressing
  • 3 cloves garlic peeled
  • 1 medium jalapeno pepper
  • 1/2 bunch cilantro

Equipment

  • Food processor
  • Oven
  • Sheet pan, lined 
  • Small pot
  • Large bowl
  • Mixing spoon

Method
 

  1. Add all dressing ingredients to a food processor, and pulse until well combined.
  2. After cutting into chunks, roast vegetables according to vegetable roasting guideline.
  3. Cook farro according to package directions.
  4. In a large bowl, combine all of the salad ingredients with 1/2 of the salad dressing, and toss to combine. Drizzle the remaining half of the dressing atop to serve.