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Warm Farro Bowl with Roasted Vegetables and a Kale Pesto Vinaigrette
EATS WELL WITH OTHERS12Ingredients
40Minutes
470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 5 oz. baby kale
- 3/4 cup pecans
- 1/4 cup champagne vinegar
- salt
- black pepper
- 1/2 cup olive oil
- 2 cups farro (Village Harvest, Perlato, cooked according to package directions)
- 2 Tbsp. olive oil
- 1 head cauliflower (cut into florets)
- 1 sweet potato (medium, peeled and cut into ½-inch dice)
- 1/2 cup dried cranberries
- 5 oz. arugula
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium700mg20% |
| Protein10g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C100% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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