With January here I have been trying to eat healthier and when I am doing that I often think about salads, whole grain salads in particular. The combination of green beans and mushrooms are a favourite of mine whether I am simply sauteing them as a side dish or doing something more with them like making a casserole and I have had the idea to use them in a whole grain salad for a while now. Normally I would start a salad like this by sauteing the mushrooms and green beans but this time I thought that I would try something a little different and roast them both in the oven. Roasting vegetables seems to concentrate their flavours and make them even tastier and I was thinking that that would be the perfect way to go for this salad. With the vegetables decided the next component is the whole grain and there are a lot of choices that would work in this salad but I decided to go with farro. Farro is a really nice whole grain and I enjoy its earthy nuttiness and the chewy texture. For the dressing I went with a flavour packed homemade balsamic vinaigrette and I finished the salad off with a bit of feta though goat cheese or a mild blue cheese would also be wonderful.
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