Chimichurri Roasted Veggie Salad
1 cup farro, cooked
1 cup chopped greens
1/2 cup sweet potato chunks, roasted
1/2 cup brussels sprouts, roasted
1/2 cup cauliflower florets, roasted
1/2 cup carrots, roasted
1 can (15 oz) black eyed peas
2 cup collard greens, stems fine chop, leafs
rough chop (~1/2 bunch)
3 garlic cloves, peeled
1 medium jalapeno pepper
1/2 bunch cilantro
Sheet pan, lined
Step 1:Add all dressing ingredients to a food processor, and pulse until well combined.
Step 2: After cutting into chunks, roast vegetables according to vegetable roasting guidelines.
Step 3: Cook farro according to package directions.
Step 4: In a large bowl, combine all of the salad ingredients with 1/2 of the salad dressing, and toss to combine. Drizzle the remaining half of the dressing atop to serve.