Roasted Asparagus, Mushroom & Farro Caesar Salad
All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.
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Roasted Asparagus, Mushroom & Farro Caesar Salad
All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.
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| Servings |
| 6side salads |
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Ingredients
- 3/4cup mushroomsfresh, cleaned, trimmed and quartered
- 1/2cup asparaguswashed, trimmed and cut into 1” pieces
- 1Tbsp olive oil
- 1/8tsp kosher salt
- 1pinch ground black pepper
- 3/4cup cooked farrochilled
- 3-4Tbsp creamy Caesar salad dressinglighter version if preferred
- 2ounces baby arugulawashed, about 1 1/4 C loosely packed
- 1/4cup carrotpeeled and shredded
- 2Tbsp Kalamata olivespitted, drained and sliced lengthwise in half
- 1Tbsp Parmesan cheeseshredded
Instructions
- Preheat oven to 400 degrees F.
- Combine mushrooms, asparagus, oil, salt and pepper. Toss to coat.
- On parchment-lined sheet pan, spread asparagus-mushroom mixture in a single layer. Bake until vegetables are tender, 10 to 12 minutes. Cool.
- Combine asparagus-mushroom mixture with remaining ingredients. Toss to coat. Serve immediately or cover and chill.