A healthy vegetarian rainbow salad filled with red cabbage, roasted veggies, herbs, feta cheese, chickpeas, and farro.
Spring is in the air and what better way to welcome it than with this beautiful salad?! The farmer’s market has some beautiful veggies and I’m all over it. Well, to be honest, this salad actually came about because I needed to use up the red cabbage in my fridge. Do you ever have that problem? You buy the smallest head of red cabbage for a recipe but still end up with a massive amount that needs to be used up? Seems like the story of my kitchen.
Anyways, here I am trying to figure out what to do with it. Luckily, I had been to the farmer’s market the week before and bought this beautiful yellow cauliflower. And some broccoli florets. The bell peppers are always a must in my house. Whether cooked into dishes or raw, they appear everywhere. Roast all of these beauties up with a little salt, pepper, and olive oil. That’s it. So simple.
In the meantime, I decided to add in some roasted chickpeas, a bit of feta for some tang, a some dill to balance out the feta, and cook the farro to be the foundation for all of these gorgeous ingredients. With so much going on, I decided to keep it light on the dressing with a simple drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of salt and pepper.
To be honest, you can make this amazing salad anytime of the year. It is just more fun now with the colors so vividly bright and bold with fresh produce available. You can absolutely customize with what you can find at the market. Here are a few options:
- cherry tomatoes
- green beans
- brussels sprouts
Cooking Farro can vary depending on the brand you use. The one from Trader Joe’s takes 10 minutes and the one from Bob’s Red Mill takes 30 minutes. I recommend following package instructions as each one varies from the next.
If you are looking for a gluten free option, simply substitute the farro with quinoa or brown rice. I’ve used both and both substitutions taste amazing with this salad.