Farro Salad with Roasted Veggies

Farro Salad with Roasted Veggies is a hearty, wholesome, and flavorful dish that elevates simple ingredients into a vibrant and satisfying meal. Nutty, chewy farro serves as a perfect base, absorbing the rich flavors of roasted vegetables like bell peppers, zucchini, carrots, and red onions.

Tossed with fresh herbs, a tangy dressing, and optional additions like nuts or cheese, this salad offers a balance of textures, colors, and tastes that make it both nourishing and visually appealing. It’s ideal for lunch, dinner, meal prep, or as a side for gatherings, providing a nutrient-packed, versatile dish that is as satisfying as it is delicious.

Why I Love This Recipe

I love this Farro Salad with Roasted Veggies recipe because it combines hearty grains with the natural sweetness and depth of roasted vegetables, creating a dish that feels both comforting and light at the same time. The farro has a delightful chewiness that pairs perfectly with tender, caramelized vegetables, while the herbs and dressing add layers of freshness and brightness.

Why This Is a Must-Try Dish

Farro Salad with Roasted Veggies is a must-try dish because it transforms simple, wholesome ingredients into a flavorful, satisfying, and visually stunning meal. The nutty farro provides a hearty base that complements the caramelized, naturally sweet roasted vegetables, while the herbs and dressing tie everything together with fresh, bright notes. Every bite offers a perfect balance of textures and flavors, making it appealing to both those who enjoy grain-based salads and those seeking a nutritious, filling dish.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 350 calories per serving
Course: Salad, Side Dish, Light Lunch
Cuisine: Mediterranean

Ingredients

For the Salad

• 1 cup farro
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• Salt and black pepper to taste

Optional Toppings

• Crumbled feta cheese
• Chopped fresh parsley or basil
• Toasted nuts or seeds

Cooking Directions

Farro is cooked until tender, vegetables are roasted to bring out their natural flavors, and everything is combined with a zesty dressing. Optional toppings enhance the flavor and texture of the salad.

Step-by-Step Preparation Method

1. Preheat the oven to 200°C.
2. Place the diced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
3. Roast the vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
4. While the vegetables are roasting, rinse farro under cold water.
5. In a medium saucepan, bring water or vegetable broth to a boil. Add farro and reduce heat to simmer. Cook for 20–25 minutes until tender but chewy. Drain any excess liquid and set aside to cool slightly.
6. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper to make the dressing.
7. In a large mixing bowl, combine cooked farro and roasted vegetables. Pour the dressing over the salad and toss gently to combine.
8. Add optional toppings like feta cheese, chopped herbs, or toasted nuts for extra flavor and texture.

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How to Serve

Serve Farro Salad with Roasted Veggies warm, at room temperature, or chilled. It pairs well with grilled meats, fish, or can be enjoyed as a hearty vegetarian main dish. It is also ideal for picnics or packed lunches.

Recipe Tips

• Use seasonal vegetables for the best flavor and variety.
• Do not overcook farro; it should retain a slight chewiness.
• Toss vegetables halfway through roasting for even caramelization.
• Add fresh herbs just before serving to maintain their brightness.

Variations

Mediterranean Farro Salad
Add Kalamata olives, sun-dried tomatoes, and roasted red peppers.

Protein-Packed Farro Salad
Include chickpeas, grilled chicken, or shrimp for a more substantial meal.

Autumn-Inspired Farro Salad
Use roasted sweet potatoes, butternut squash, and cranberries for a seasonal twist.

Nutty Farro Salad
Add toasted almonds, walnuts, or pumpkin seeds for crunch and flavor.

Vegan Variation
Omit feta cheese and use nutritional yeast or avocado for added creaminess.

Freezing and Storage

Store Farro Salad with Roasted Veggies in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the texture of roasted vegetables may change upon thawing.

Special Equipment Needed

• Baking sheet
• Medium saucepan
• Large mixing bowl
• Whisk for dressing
• Knife and cutting board

Conclusion

Farro Salad with Roasted Veggies is a hearty, healthy, and flavorful dish that is perfect for any meal occasion. With nutty farro, caramelized vegetables, and a zesty dressing, it is satisfying, versatile, and easy to prepare. Its adaptability to different vegetables, proteins, and flavorings makes it a staple recipe for meal prep, lunches, or a vibrant side dish.

Farro Salad with Roasted Veggies

Farro Salad with Roasted Veggies is a hearty, wholesome, and flavorful dish that elevates simple ingredients into a vibrant and satisfying meal. Nutty, chewy farro serves as a perfect base, absorbing the rich flavors of roasted vegetables like bell peppers, zucchini, carrots, and red onions.

Author: Stella Parker Course: Salads

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Salad

• 1 cup farro
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• 1 teaspoon 1 dried oregano or 1 tablespoon fresh chopped oregano
• Salt and black pepper to taste

Optional Toppings

• Crumbled feta cheese
• Chopped fresh parsley or basil
• Toasted nuts or seeds

Instructions

1. Preheat the oven to 200°C.
2. Place the diced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
3. Roast the vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
4. While the vegetables are roasting, rinse farro under cold water.
5. In a medium saucepan, bring water or vegetable broth to a boil. Add farro and reduce heat to simmer. Cook for 20–25 minutes until tender but chewy. Drain any excess liquid and set aside to cool slightly.
6. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and black pepper to make the dressing.
7. In a large mixing bowl, combine cooked farro and roasted vegetables. Pour the dressing over the salad and toss gently to combine.
8. Add optional toppings like feta cheese, chopped herbs, or toasted nuts for extra flavor and texture.

Keywords: Farro Salad with Roasted Veggies