Farro & Roasted Vegetable Salad Recipe

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Ladies, can we talk about GAME-CHANGER meals for a minute? This Farro & Roasted Vegetable Salad has literally revolutionized my weekday lunches! I discovered farro a few years ago when my daughter brought some home after a trip to Italy, and I’ve been absolutely OBSESSED ever since. This ancient grain has this wonderful chewy texture that’s so much more satisfying than your typical salad base.

Farro & Roasted Vegetable Salad – A hearty bowl of cooked farro mixed with roasted carrots, greens, and herbs in a light dressing. — Wholesome. Hearty. Heavenly. 🌾🥕 This Farro & Roasted Veggie Salad is your perfect cozy meal in a bowl.

Paired with those caramelized roasted veggies and a zippy dressing? Pure MAGIC! I started making this when I was trying to eat more whole grains, and now it’s requested at every family gathering. The best part? I actually feel GOOD after eating it—energized instead of ready for a nap! Trust me, this isn’t just another healthy salad; this is the kind of dish that makes you excited about eating your vegetables!

Why You’ll Love This Recipe

This salad has the most AMAZING combination of textures—chewy farro, tender roasted veggies, and crunchy nuts create a truly satisfying eating experience.
It’s incredibly versatile—enjoy it warm fresh from the oven, at room temperature for a potluck, or cold straight from the fridge for lunch the next day!
The recipe is forgiving and adaptable to whatever vegetables are in season or already in your refrigerator—perfect for cleaning out those produce drawers!
It’s hearty enough to serve as a main dish but also makes a stunning side that’ll impress even your foodie friends (and they’ll never guess how easy it was!).

Ingredients

Grain Base:

Farro – The star of our show! This ancient grain has a delightful chewy texture and nutty flavor that’s more interesting than rice or quinoa. Pearled farro cooks faster, while whole farro has more fiber.
Vegetable broth – For cooking the farro to add an extra layer of flavor. Use low-sodium if you’re watching your salt intake.

Roasted Vegetables:

Sweet potato – Adds gorgeous color and natural sweetness that balances the savory elements.
Red bell pepper – Roasting transforms it into sweet, slightly smoky deliciousness.
Red onion – Becomes wonderfully caramelized and mellows in flavor when roasted.
Zucchini – Adds beautiful green color and takes on a rich flavor when roasted.
Cherry tomatoes – They burst in the oven, creating little pockets of intense tomato flavor.
Garlic cloves – Roasted whole, they become sweet and mild—the secret flavor booster!

For the Dressing:

Extra virgin olive oil – Use the good stuff here; its flavor really comes through.
Balsamic vinegar – Adds sweet-tangy depth that complements the roasted vegetables perfectly.
Dijon mustard – Acts as an emulsifier and adds a sophisticated tang.
Honey – Just a touch balances the acidity of the vinegar.
Fresh herbs – Thyme, rosemary and sage bring beautiful aromatics to the dish.

Mix-ins and Toppings:

Baby spinach – Wilts slightly when added to the warm ingredients, adding color and nutrition.
Toasted walnuts – For wonderful crunch and heart-healthy fats.
Dried cranberries – Little bursts of sweetness that complement the savory components.
Crumbled goat cheese – Adds creamy tanginess that takes this salad to the next level (optional for vegan version).

The full ingredient list with measurements will be available in the recipe card below.

How to Make the Recipe

Cook the farro: Rinse your farro well under cold water, then cook it in vegetable broth according to package directions until tender but still pleasantly chewy (usually about 25-30 minutes for pearled farro). Drain any excess liquid and set aside.
Prep your vegetables: While the farro cooks, preheat your oven to 425°F and get chopping! Cut sweet potatoes and bell peppers into 1-inch chunks. Slice red onion into wedges. Quarter zucchini lengthwise and then cut into chunks. Leave cherry tomatoes whole and peel garlic cloves.
Season and roast: Spread the vegetables on one or two baking sheets, being careful not to overcrowd (this is key for roasting rather than steaming!). Drizzle with olive oil, sprinkle with salt, pepper, and herbs, then toss to coat evenly. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
Make your dressing: While everything’s cooking, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced herbs, salt, and pepper in a small bowl until beautifully emulsified.
Bring it all together: In a large bowl, combine the warm farro and roasted vegetables (including any roasted garlic—just squeeze it out of its skin). Pour about three-quarters of the dressing over the mixture and toss gently to coat.
Add the finishing touches: Fold in the baby spinach while everything is still warm so it wilts just slightly. Add the toasted walnuts and dried cranberries, reserving a few for garnish if desired. Drizzle with the remaining dressing and top with crumbled goat cheese just before serving.
Let it rest: For the best flavor, let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

Pro Tips for Making the Recipe

Farro cooking hack: Save time by soaking the farro overnight in the refrigerator—this can cut cooking time almost in half!
Vegetable roasting secret: For perfect caramelization, make sure your vegetables are completely dry before tossing with oil, and don’t overcrowd the pan. Use two baking sheets if needed—those beautiful browned edges are worth the extra dish to wash!
Make it a meal: Add a protein like grilled chicken, roasted chickpeas, or baked tofu to transform this into a complete one-bowl dinner.
Herb flexibility: Don’t worry if you don’t have all the fresh herbs on hand—use what you have! Rosemary and thyme are sturdy enough to roast with the vegetables, while more delicate herbs like parsley or basil are best added fresh at the end.

How to Serve

This gorgeous salad is wonderfully versatile when it comes to serving! For a beautiful presentation, serve it warm on a large platter with the goat cheese crumbled over the top, garnished with extra nuts, cranberries, and a few fresh herb sprigs.

For a lovely lunch gathering, I love setting out individual portions in shallow bowls, each topped with an extra drizzle of good olive oil and balsamic glaze. Add a glass of crisp white wine and some crusty artisan bread, and you’ve got a meal that feels special without hours in the kitchen!

When serving as a side dish, this pairs beautifully with simple grilled proteins like lemon herb chicken, salmon, or even a perfectly cooked steak. The hearty texture and complex flavors hold their own alongside more substantial main courses.

For a stunning potluck or holiday contribution, bring this in a beautiful serving bowl and wait for the compliments to roll in—it’s one of those dishes that always has people asking for the recipe!

Make Ahead and Storage

Make ahead: This salad is PERFECT for make-ahead situations! You can cook the farro and roast the vegetables up to 3 days ahead and store them separately in the refrigerator. The dressing can be made up to 5 days ahead and kept in a jar in the refrigerator. Combine everything except the spinach, nuts, and cheese up to 24 hours before serving, then add those just before setting it out.

Storing leftovers: Store leftover salad in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making day 2 sometimes even better than day 1!

Reheating: While this salad is delicious cold straight from the fridge, you can also gently reheat it in the microwave or in a skillet if you prefer it warm. If reheating, add a splash of water or broth to revive it, and maybe a drizzle of fresh olive oil.

Freezing components: While I don’t recommend freezing the assembled salad, you can freeze cooked farro for up to 3 months, making this dish even quicker to throw together next time!

Need more healthy meal inspiration? Check out our “30 Healthy & Nutritious Everyday Meals” guide for dozens of simple, flavorful recipes that nourish your body. This Farro & Roasted Vegetable Salad is just one of many delicious options waiting in our complete collection!

FAQs

I’ve never tried farro before. What does it taste like, and can I substitute another grain?

Oh, you’re in for such a treat! Farro has a wonderful nutty flavor and delightful chewy texture that’s more substantial than rice or couscous. It’s a bit like barley but with a richer taste—imagine a cross between brown rice and wheat berries. That said, this recipe is absolutely flexible with grains! Barley makes the closest substitute with its similar chewiness. Wheatberries, spelt, or kamut are other ancient grains that would work beautifully. For gluten-free options, try brown rice, wild rice, or quinoa (though these will change the texture somewhat). Even pearl couscous could work in a pinch! Just remember that cooking times vary significantly between grains, so follow the package directions for whichever one you choose. The most important thing is finding a grain YOU enjoy eating!

Can I make this salad vegan-friendly?

Absolutely! This salad is so easily adapted for vegan friends without sacrificing any of that wonderful flavor and texture. Simply omit the goat cheese or replace it with a plant-based alternative—there are some wonderful cultured nut-based “cheeses” available now that provide that same tangy creaminess. Make sure to use maple syrup or agave instead of honey in the dressing, and you’re all set! The salad is honestly so flavorful with all those roasted vegetables and that zippy dressing that even without the cheese, it’s completely satisfying. Another lovely vegan addition would be some sliced avocado added just before serving—it adds that creamy element that the cheese would normally provide. This is why I love this recipe for mixed gatherings—it’s easy to make a version everyone can enjoy!

I’m trying to meal prep for the week. How can I keep this salad fresh for multiple days?

You’re speaking my language with meal prep! This salad is actually PERFECT for it because it holds up so well. The key is layering and assembly timing. Cook your farro and roast your veggies on Sunday, but store them separately. Prepare your dressing and keep it in a small jar. When packing individual portions, put the farro and roasted veggies in your container first, followed by the sturdier mix-ins like dried cranberries. Keep the dressing, nuts, cheese, and any delicate greens separate until the day you’ll eat it. For the spinach, I actually like to place it at the bottom of my lunch container in the morning, then pile the farro mixture (warmed slightly) on top—the residual heat gently wilts it to perfection! Another pro tip: wide, shallow containers work better than deep ones for keeping everything fresh. With this method, you can easily have delicious, fresh-tasting salad for 4-5 days!

My roasted vegetables always seem to get mushy instead of caramelized. What am I doing wrong?

This is such a common challenge—but we can fix it! There are four game-changing secrets to perfect roasted vegetables. First, make sure your vegetables are COMPLETELY dry before roasting—water creates steam, which leads to mushiness. Second, don’t overcrowd the pan! Each vegetable piece needs its own space; use two sheet pans if necessary. Third, high heat is your friend—425°F is ideal for most vegetables. Finally, resist the urge to stir too often; let those veggies develop their caramelized edges by leaving them alone for at least 15 minutes before stirring. For vegetables with different cooking times (like quick-cooking zucchini versus dense sweet potatoes), I sometimes stagger when I add them to the oven or even roast them on separate pans. And here’s my bonus tip: line your baking sheet with parchment rather than foil—it promotes better browning and nothing sticks. Follow these steps, and you’ll have perfectly caramelized veggies every time!