A delicious and healthy side dish that will please any crowd!
To make dressing, whisk together vinegar, mustard, garlic and oil.
Stir in fresh herbs.
Season with salt and pepper. Set dressing aside.
Preheat oven to 375 degrees.
Place broccoli, zucchini and onion on cookie sheet lined with tinfoil. Toss with 1 tablespoon extra virgin olive oil, salt and pepper.
Roast in oven for about 45 minutes or until vegetables are soft and brown.
While vegetables are roasting, make farro according to package directions.
Place tomatoes and kale in large serving bowl.
When farro is ready, drain it and add it to the serving bowl with tomatoes and kale. Toss to wilt kale.
When roasted vegetables are done, add them to the serving bowl.
Toss farro, tomatoes, kale, and roasted vegetables with dressing. Serve at room temperature.
This salad can be made and prepared about an hour before serving to let the flavors meld.
Substitute spinach for the kale if you prefer.
Feel free to substitute any type of roasted vegetables that you like!