Get the Recipe: Roasted Vegetable Farro Salad
Hearty, healthy and delicious, this farro salad features a variety of roasted vegetables, feta cheese and a balsamic vinaigrette. A great dinner salad!
Ingredients
Farro:
- 1 1/2 - 2 cups semi-pearled farro, *see Note 1 below
Vegetables:
- 2 Zucchini, summer squash, cut into 3-4 inch long quarters
- 2 large Portobello mushrooms, stem and spines removes and sliced
- 3 large Bell peppers, core and seeds removed and cut into wide, 3-4 inch long slices
- 1 large Red onion, cut into chunks
- Olive oil
- Salt and pepper
Dressing:
- 2 Tablespoons Balsamic vinegar
- 1/2 cup Olive oil
- 1/2 teaspoon Dijon mustard
- Leaves from 1 sprig of fresh thyme
- Salt
- Pepper
To serve:
- 1 cup crumbled feta cheese, or goat cheese
- Additional fresh thyme leaves
Instructions
- Cook the farro: Bring a large pot of water to a boil over high heat. Add farro and boil until al dente, about 20 minutes. Drain and remove to a bowl. If making ahead, allow to cool at room temperature for 10-15 minutes, then cover and refrigerate. Otherwise, set aside while you roast the vegetables.
- Roast the vegetables: Preheat the oven to 450F. Place all the vegetables in a large bowl. Drizzle with a bit of olive oil and season with salt and pepper. Scatter evenly over a large baking sheet. Roast 30 minutes in the preheated oven, stirring once. Remove from oven and switch oven to broil with oven rack about 6-8 inches from the heat. Broil for 3-5 minutes or until lightly charred. Remove from oven and let cool 5 minutes them remove to a large bowl.
- Prepare the dressing: Whisk all the dressing ingredients together in a small bowl. Set aside.
- *If you made the farro ahead, remove from fridge to come to room temperature or re-warm slightly to serve.
- To serve: Toss the farro with 1 Tbsp (or so) of the dressing. Season with a bit of salt and pepper, then scatter a large spoonful onto each of the serving plates. Drizzle the roasted vegetables with some of the dressing, until evenly moistened. Add the crumbled feta and stir to combine. Spoon vegetables/feta over farro on serving plates. Garnish with a few more thyme leaves and some freshly ground pepper. Serve with any additional dressing, for drizzling as needed.
Notes
Tips!
- If you love to do vegetables on the BBQ, grill them instead of roasting. Great for Summer, so you don't have to turn on the oven.
- You can cook the farro ahead and refrigerate. To serve later, bring farro to room temperature or re-warm slightly, then simply toss with some of the same dressing you use for the vegetables and sprinkle with salt and pepper to moisten and season.
- If you love Farro, you'll want to try my Sausage and Farro Parmesan. A hearty, flavourful farro dish :)
Serving: 1serving, Calories: 482kcal, Carbohydrates: 7g, Protein: 8g, Fat: 47g, Saturated Fat: 12g, Cholesterol: 44mg, Sodium: 581mg, Potassium: 383mg, Fiber: 1g, Sugar: 6g, Vitamin A: 470IU, Vitamin C: 23.3mg, Calcium: 267mg, Iron: 1.1mg
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