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Warm Farro Salad With Roasted Vegetables And Fontina

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The Kitchn
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salad sides low carb nut free vegetarian thanksgiving lunch

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Ingredients

2 medium carrots, peeled and cut into small chunks

1 cup grape tomatoes

6-8 cremini mushrooms, cut into small chunks

4 cloves garlic, peeled and quartered

1 small red onion, sliced

4 tablespoons olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 of a small head of radicchio, cored and sliced into chunks

1 cup farro

2-3 ounces fontina cheese, cut into small cubes

small handful of chopped parsley

1 tablespoon balsamic vinegar

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