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.
Ingredients
- 3/4 cup mushrooms fresh, cleaned, trimmed and quartered
- 1/2 cup asparagus washed, trimmed and cut into 1” pieces
- 1 Tbsp olive oil
- 1/8 tsp kosher salt
- 1 pinch ground black pepper
- 3/4 cup cooked farro chilled
- 3-4 Tbsp creamy Caesar salad dressing lighter version if preferred
- 2 ounces baby arugula washed, about 1 1/4 C loosely packed
- 1/4 cup carrot peeled and shredded
- 2 Tbsp Kalamata olives pitted, drained and sliced lengthwise in half
- 1 Tbsp Parmesan cheese shredded
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.
Nutrition
Calories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1.5gCholesterol: 5mgSodium: 170mgFiber: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.