Farro & Roasted Vegetable Salad
A hearty, texture-rich grain salad featuring chewy farro, caramelized roasted vegetables, crunchy nuts, and a sweet-tangy balsamic dressing. Perfect served warm or cold—ideal for meal prep, potlucks, or casual dinners.
Equipment
- Baking Sheets
- Saucepan
- Large mixing bowl
- Whisk
- Cutting board
- Sharp Knife
Ingredients
Grain Base
- 1 cup farro pearled or whole
- 3 cups vegetable broth for cooking farro
Roasted Vegetables
- 1 medium sweet potato cut into 1-inch chunks
- 1 red bell pepper cut into chunks
- 1 red onion cut into wedges
- 1 zucchini quartered lengthwise and chopped
- 1 cup cherry tomatoes left whole
- 4 cloves garlic peeled
- 2 tbsp olive oil for roasting
- salt and black pepper to taste
- 1 tsp fresh thyme or use rosemary or sage
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp fresh herbs minced thyme, rosemary, sage
- salt and black pepper
Mix-ins & Toppings
- 2 cups baby spinach loosely packed
- 1/4 cup toasted walnuts
- 1/4 cup dried cranberries
- 1/4 cup goat cheese crumbled, optional
Instructions
- Rinse farro under cold water. Cook in vegetable broth according to package instructions (about 25–30 minutes). Drain any excess liquid and set aside.
- Preheat oven to 425°F. Chop all vegetables and place on baking sheets. Drizzle with olive oil, season with salt, pepper, and thyme, and toss to coat.
- Roast vegetables for 25–30 minutes, stirring halfway through, until tender and caramelized at the edges.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced herbs, salt, and pepper to make the dressing.
- In a large bowl, combine warm cooked farro and roasted vegetables. Squeeze roasted garlic out of skins and add. Pour in most of the dressing and toss to combine.
- While still warm, fold in baby spinach so it wilts slightly. Add walnuts and cranberries, reserving some for garnish.
- Drizzle remaining dressing over top and sprinkle with goat cheese if using. Let rest 10 minutes before serving.
Notes
Soaking farro overnight shortens cooking time. Use two pans when roasting to ensure proper caramelization. Add chickpeas or grilled chicken for extra protein.