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Easy Farro Salad with Roasted Vegetables

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A hearty and satisfying salad featuring nutty farro and caramelized roasted vegetables tossed in a zesty lemon vinaigrette. Perfect for quick, healthy lunches or light dinners.

Ingredients

Scale
  • 1 cup (200g) pearled farro, rinsed
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced into wedges
  • 1 cup baby carrots, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped parsley or basil (optional)
  • Salt and freshly cracked black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: 1/4 cup toasted pine nuts or walnuts

Instructions

  1. Rinse 1 cup (200g) of pearled farro under cold water. Bring a medium saucepan with 3 cups (720ml) of water and a pinch of salt to a boil. Add the farro, reduce to a simmer, and cook uncovered for 25–30 minutes until tender but still chewy. Drain any excess water and set aside to cool slightly.
  2. Preheat oven to 425°F (220°C). Chop 1 large red bell pepper, dice 1 medium zucchini, halve 1 cup cherry tomatoes, slice 1 small red onion into wedges, and halve 1 cup baby carrots lengthwise. Toss all the veggies with 2 tablespoons of olive oil, salt, and pepper in a large bowl.
  3. Spread the veggies evenly on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
  4. In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon olive oil, salt, and pepper to taste.
  5. In a large mixing bowl, combine the cooked farro and roasted vegetables. Drizzle the dressing over and toss gently to coat evenly. Add 2 tablespoons chopped parsley or basil if using.
  6. Optional: Sprinkle 1/4 cup crumbled feta cheese and 1/4 cup toasted nuts on top and toss gently.
  7. Serve immediately or chill for an hour to let flavors meld. Store in an airtight container in the fridge for up to 3 days.

Notes

Do not overboil the farro; it should be tender but still chewy. Roast vegetables at a high temperature (425°F) for caramelization, stirring halfway through. For gluten-free, substitute farro with quinoa or millet. For vegan, omit feta or use a plant-based alternative. Add nuts and cheese just before serving to maintain texture.

Nutrition

Keywords: farro salad, roasted vegetables, healthy lunch, easy salad, vegetarian, whole grain salad, meal prep, lemon vinaigrette

Find it online: https://yumnode.com/easy-farro-salad-with-roasted-vegetables-recipe-for-healthy-lunch-ideas/