Go Back
farro roasted vegetable salad

Farro Roasted Vegetable Salad

A hearty, healthy salad made with chewy farro and caramelized roasted vegetables. Perfect for meal prep, vegetarian dinners, or a filling lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course, Salad
Cuisine: Mediterranean-Inspired
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup farro
  • 3 cups water
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • Salt and pepper to taste
Optional toppings:
  • 1/4 cup feta cheese
  • 2 tablespoons fresh parsley
  • 2 tablespoons toasted nuts

Method
 

  1. Cook farro in salted water until tender, then drain.
  2. Preheat oven to 400°F (200°C).
  3. Toss vegetables with olive oil, salt, and pepper.
  4. Roast for 20–25 minutes until caramelized.
  5. Whisk dressing ingredients together.
  6. Combine warm farro and roasted vegetables.
  7. Toss with dressing and top with optional ingredients.

Notes

  • Add dressing while ingredients are warm for best flavor
  • Use seasonal vegetables for variation
  • Keep texture balanced with fresh toppings

Nutrition (Per Serving – Approx.)

  • Calories: 360
  • Protein: 10g
  • Fat: 14g
  • Carbs: 48g