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Roasted Vegetable Farro Salad

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Roasted Vegetable Farro Salad is a wonderfully hearty, healthy and savory dish. Roast your favorite vegetables, combine with farro and chickpeas, and finish with a drizzle of delicious balsamic vinegar

This post and recipe card updated February 2, 2020
overhead shot of finished Roasted Vegetable Farro Salad in a white bowl on a yellow napkin with a fork on the right side

Before I launched the blog, I wanted nothing to do with healthy grains like quinoa, farro, or bulgur. None of them looked or sounded appetizing.

I finally gave in and tried quinoa first, after tasting some at a restaurant. I cooked it in water, per the recipe instructions, and almost threw it away. Quinoa cooked in water tastes like wallpaper paste. When I finally gave it another shot I cooked it in broth and was sold.

Once I joined the quinoa club, I dove right in. My first recipe, Kale and Quinoa Patties, remains one of my go-to lunches. And Asian Quinoa Meatballs are perfect for lunch or as a party appetizer.

I decided to take on farro next, went to Pinterest for inspiration, and created Roasted Vegetable Farro Salad

WHY THIS RECIPE WORKS
  • You can use your favorite vegetables
  • It’s perfect as a side dish or a main course
  • It’s delicious vegetarian as-is, or you can add meat
close up shot of finished Roasted Vegetable Farro Salad in a white bowl on a yellow napkin with a fork on the right side

Oh my goodness, there’s so much delicious happening with this Roasted Vegetable Farro Salad. I love the contrast in textures and all of the flavors.

WHAT IS FARRO?

Farro is a whole grain, and also one of the ancient grains, meaning it’s been around for centuries. Farro is a great source of iron, high in fiber, and heart-healthy. So I’m really trying to incorporate it into my diet more often.

Farro is a grain, so it is NOT for a gluten-free diet. But it’s perfect for all kinds of other recipes, and popular in vegan and vegetarian dishes.

INGREDIENT TIPS FOR ROASTED VEGETABLE FARRO SALAD

Cooking farro is basically the same as quinoa.

  • Add the dry farro to a dry saucepan and toast for a few minutes over medium heat.
  • Cook the farro in broth over medium-low heat for 15-20 minutes

Roasted vegetables are, of course, the key to this dish. I use baby portobello mushrooms, green beans, asparagus, onion, and garlic. Roasting all of the vegetables adds a wonderful depth of flavor.

The great thing is, you can swap in your favorite vegetables. Just make sure you cut them all about the same size so they cook evenly.

For the garlic, simply peel the skin off the cloves, smash them lightly, and roast whole. Do not slice the cloves, or the pieces will burn.

Chickpeas are a great compliment to the farro and vegetables. I use dry chickpeas that I soak and cook, but you could use canned chickpeas.

Sliced Almonds add crunch and another layer of flavor to the dish. Toast the almonds for a few minutes in a dry skillet to release the oils and flavor.

Roasted Vegetable Farro Salad is a VERY savory dish. Add Dried Cranberries to the farro for the last 5 minutes of cooking, to rehydrate the cranberries and add a natural sweetness.

FINISHING TOUCHES

Cheese adds another layer of flavor to Roasted Vegetable Farro Salad. I’ve used Feta and Goat cheese interchangeably. You want a milder, creamy cheese to complement the other flavors in the dish.

Balsamic Vinegar is one final touch for the perfect Roasted Vegetable Farro Salad. My favorite brand isn’t available anymore, which is very distressing. But the key is to use a high quality balsamic, and a little will go a long way.

overhead shot of finished Roasted Vegetable Farro Salad in a white bowl on a yellow napkin with a fork on the right side
STEP BY STEP INSTRUCTIONS

In a small dry skillet, add sliced almonds and toast over medium heat for 2-3 minutes until just golden brown. Remove almonds and set aside.

Add beans, asparagus, onion, mushrooms, and garlic to a large bowl. Drizzle with oil, add salt, pepper, and fresh thyme, and toss together. Transfer vegetables to a foil-lined baking sheet.

Process picture: overhead shot of raw vegetables on a baking sheet, ready to roast

Roast vegetables for 20 minutes in a 400-degree oven.

Process shot: close up shot of roasted vegetables on a baking sheet

While the vegetables roast, add farro to a dry saucepan and toast over medium heat for 2-3 minutes. Carefully add broth, as the farro will bubble vigorously.

Turn heat to medium-low, and cook for 15 minutes. Add cranberries and cook for another 5 minutes.

Add farro, vegetables, chickpeas and toasted almonds to a large bowl

Process picture: overhead hot of chickpeas, farro, vegetables and sliced almonds in a glass bowl

Combine ingredients well, and transfer to a serving platter. Top with cheese, if desired, and drizzle with balsamic vinegar.

close up shot of finished Roasted Vegetable Farro Salad in a white bowl on a yellow napkin with a fork on the right side
FREQUENTLY ASKED QUESTIONS

What are good vegetable substitutes? Try zucchini, brussel sprouts, broccolini, or cauliflower.

What about adding protein? I originally made this dish with grilled chicken and no chickpeas, but now enjoy it primarily as a vegetarian dish. I will sometimes switch over to chicken, and you could also add tofu, red meat, or even pork.

How about leftovers? Roasted Vegetable Farro Salad is great for leftovers. It is delicious as a cold snack, or if you want it hot, reheat it in the microwave at 50% power until it reaches your desired heat level.

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Roasted Mushroom and Green Bean Farro Salad - Karyl's Kulinary Krusade

Roasted Vegetable Farro Salad

Yield: 2 People
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Roasted Vegetable Farro Salad is a wonderfully hearty, healthy and savory dish. Roast your favorite vegetables, combine with farro and chickpeas, and finish with a drizzle of delicious balsamic vinegar

Ingredients

Instructions

  1. DRY CHICKPEAS: soak in hot water for at least 4 hours. Add to the pressure cooker and cook for 10 minutes. Drain excess water
  2. CANNED CHICKPEAS: drain liquid and rinse well
  3. When chickpeas are done, add to a large bowl.
  4. Preheat oven to 400 degrees
  5. Add sliced almonds to a small skillet and toast over medium heat for 2-3 minutes, until golden brown. Watch carefully, because they will burn quickly. Remove and set aside
  6. Add the mushrooms, asparagus, green beans, garlic, onions, and thyme to a large bowl. Drizzle with salt and pepper, and toss well.
  7. Transfer the vegetables to a foil-lined baking sheet in a single layer. Roast the vegetables for 18-20 minutes. Remove from the oven and transfer the vegetables to the bowl with the chickpeas
  8. While the vegetables roast, add dry farro to a dry saucepan and toast for 2-3 minutes, until nutty. Add broth, bring to a boil, reduce to simmer and cook, covered, for 15 minutes.
  9. Add cranberries to farro, and cook for 4-5 minutes to rehydrate cranberries and finish cooking farro
  10. Add farro and toasted almonds to the bowl with the vegetables and chickpeas.
  11. Portion into serving bowls, top with almonds and cheese, and drizzle with balsamic vinegar

Notes

Cook the farro in broth, not water! Broth adds so much more flavor. Make sure to use a low-sodium or no-salt-added broth.

FREQUENTLY ASKED QUESTIONS

What are good vegetable substitutes? Try zucchini, brussel sprouts, broccolini, or cauliflower.

What about adding protein? I originally made this dish with grilled chicken and no chickpeas, but now enjoy it as a vegetarian dish. You could also add tofu, red meat, or even pork.

How about leftovers? Roasted Vegetable Farro Salad is great for leftovers. It is delicious as a cold snack, or if you want it hot, reheat it in the microwave at 50% power until it reaches your desired heat level.

Nutrition Information:
Yield: 2 Serving Size: 2 People
Amount Per Serving: Calories: 577Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 844mgCarbohydrates: 82gFiber: 16gSugar: 26gProtein: 28g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

Adapted from Closet Cooking

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