Asparagus-Edamame Farro Salad with Creamy Pesto Dressing
Pan-Roasted Beets
Ingredients
- ¾ cup pearled farro
- ½ lb asparagus, cut into 1-inch pieces
- ½ (16-oz) pkg frozen shelled edamame
- ½ (5.3-oz) carton vegan plain yogurt
- 1½ Tbsp fresh lemon juice
- 1 Tbsp vegan mayonnaise
- 1½ tsp vegan pesto paste
- 1 clove garlic, minced
- ½ pint grape tomatoes, halved
- ½ (6-oz) pkg baby spinach
Instructions
- Cook farro according to package directions, adding asparagus and edamame during last 2 minutes of cooking; drain.
- Whisk together yogurt, lemon juice, mayonnaise, pesto, and garlic. Toss farro mixture with yogurt mixture; stir in tomatoes. If desired, season with salt and pepper to taste. Serve farro mixture over spinach.
Side Dish Ingredients
- 1 lb beets, peeled and cut into wedges
- ¼ cup vegetable broth
- 1½ tsp agave nectar
- 1½ tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine beets and broth in a large cast-iron skillet over medium-high heat; cover and simmer 10 minutes or until almost tender.
- Uncover, and stir in honey and oil; cook 5 minutes or until beets are browned and tender. Season with salt and pepper.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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