Mediterranean Farro Salad with Roasted Veggies
This hearty grain salad works as a main or side. It’s packed with chewy farro, colorful roasted veggies, and shavings of a hard cheese like Gouda or Jarlsberg for that savory finish and vitamin K2 boost.
- 1 cup Farro cooked
- 1 Zucchini diced
- 1 Red Bell Pepper diced
- 1 Small Red Onion diced
- 1 Tbsp Olive Oil extra virgin
- 1/4 cup Fresh Parsley chopped
- A few Shavings Gouda, Jarlsberg, or Emmenthal cheese
- 1/2 Lemon juiced
- Salt & Pepper to taste
Preheat the oven to 400°F. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast 20–25 min.
In a large bowl, combine cooked farro, roasted veggies, and parsley.
Drizzle with lemon juice and toss gently.
Top with shavings of hard cheese just before serving.
Optional Add-Ons & Swaps
- Swap farro for quinoa or brown rice.
- Add toasted walnuts or pumpkin seeds.
- Toss in arugula for extra greens.
Why It’s Healing
- Hard cheeses like Gouda, Emmental, and Jarlsberg are rich in vitamin K2, which helps prevent the growth of blood vessels that feed tumors (anti-angiogenesis) and may directly kill certain cancer cells. Some studies link this to a reduced risk of lung and prostate cancers.
- Whole grains like farro provide fiber to support gut health and help stabilize blood sugar.
- Colorful roasted vegetables are packed with antioxidants and phytonutrients that support the immune system and reduce inflammation.
