Roasted Veggie Farro Salad

When we were in Carmel, Tyler and I grabbed a quick bite to eat at a restaurant across the street from our hotel and has the best farro salad. Both of us were so surprised at how good it was, so last weekend, I tried to re-create that salad. I didn't use cream fraiche as our grocery store didn't have it and instead replaced it with goat cheese. It's a hearty and healthy salad that could easily be served for dinner.


  • 1/2 rotisserie chicken shredded into small pieces
  • 5 roasted carrots chopped into pieces
  • 1 red onion roasted and cut into pieces
  • 1 sweet potato roasted and chopped into pieces
  • 2 cups of cooked farro
  • 4 green onions chopped
  • 1 beat cooked and chopped into pieces
  • 4 oz. crumbled goat cheese
  • 1 tablespoon of asiago and garlic dressing
  • Salt and pepper to taste


  1. Mix all ingredients and serve cold.

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