Roasted Fennel and Farro Salad
This salty-sweet grain salad is filled with bits of caramelized roasted fennel and briny olives, and is bolstered by orange, red-pepper flakes and herbs. It’s substantial enough to be a light meatless dinner on its own, or it can be served as a hearty side with simply roasted or sautéed chicken or fish. It holds up well, and any leftovers will be a boon to future lunches. The feta topping is optional and adds a creamy tanginess, but the mix of roasted vegetables and grains is just as good without it.
