Ingredients

Scale

For the salad:

1½ cups dry farro
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pound asparagus, cut into ¼ inch pieces
½ red onion, diced
1 large zucchini, diced
3 cloves garlic
1 tablespoon extra-virgin olive oil
1 teaspoon celery salt
3 cups baby kale or regular kale, roughly chopped

For the dressing:

1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons white balsamic vinegar
Fresh cracked black pepper, to taste
Salt, to taste
⅓ cup fresh basil leaves, chopped

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Instructions

Bring a large pot of water to a boil, season with salt and add farro. Cook according to package, until soft and chewy. (I like to use Trader Joe’s 10 minute farro which is pre cooked before being packaged, it saves time). Drain and cool to room temperature.

Heat grill to medium and place a grill basket on grates.

Combine diced vegetables, garlic cloves, olive oil and celery salt in a large bowl. Toss to evenly combine. Allow basket to heat before adding vegetables. Cook for 15–20 minutes, stirring occasionally, until vegetables are softened and slightly charred. Remove vegetables and allow to cool.

Remove garlic cloves from vegetable mixture and mince into a paste. Add garlic to a small bowl along with Dijon mustard, olive oil, vinegar, pepper and salt (go heavy on the fresh cracked pepper, the more the better).Whisk to combine. Set aside.

Combine farro, grilled vegetables and chopped baby kale. Stir in basil and dressing, toss to combine. Serve at room temperature or chilled. Keep refrigerated in an airtight container for up to 5 days.