Vegan Farro & Greens Salad with Roast Vegetables & Meyer Lemon Vinaigrette

This is such a delicious, healthy salad that's easy to meal prep ahead for a few days and take to the office or enjoy a quick and healthy lunch while you're working from home. You'll cook off some farro (which keeps in the fridge for 4 days), roast your vegetables (here a mix of Brussels and sweet potatoes), add some pepitas for crunch, then top it off with the most delicious and healthy Meyer lemon vinaigrette. The dressing keeps for a week in the fridge, so I like to make a double batch of it and use for this and other salads.

While I usually make this salad to have a healthy lunch to grab, it also makes an amazing dinner side dish or a dinner salad if you add your favorite protein or extra veggies to it!

The farro, roast veggies, and dressing can all be made ahead. The salad can be assembled ahead except the dressing - only add that right before you eat. You can make more farro and roast veggies at the same time if you want them for other meals during the week, both will keep a several days in the fridge.

Farro is not gluten free, but you can sub quinoa instead to make this salad GF. This salad is vegan if you use the agave in the vinaigrette. If not strictly vegan you can sub honey for the agave.

Serves 2.