Farro Salad With Roasted Vegetables Recipe

I absolutely adore this recipe because it’s not only incredibly fresh and flavorful, but it also feels like I’m bringing a little gourmet flair to a simple weeknight dinner. Plus, the mix of farro with roasted veggies and tangy feta takes me straight to a Mediterranean paradise, all while keeping things healthy and vibrant!

I enjoy preparing nutritious, colorful meals, and Roasted Veggie Farro Salad is one of my best. The farro, cooked in vegetable broth, has a wonderfully nutty flavor, and it’s only enhanced by the addition of my favorite summer produce—zucchini.

The sweet cherry tomatoes have me doing a happy dance, and that’s before I’ve even tasted the salad. Arugula, feta, and a couple of nuts provide the nutritional profile that makes this work as a meal.

The salad has an excellent flavor and texture.

Ingredients

Below is a short description of several important ingredients:
Farro is an ancient grain that has high amounts of fiber and protein.

It has a flavor that is nutty and a texture that is chewy.

Zucchini: Zucchini has a low-calorie count, and it is rich in vitamins, with only a mild and slightly sweet flavor.

This makes it a great ingredient to add to several dishes without drastically altering their taste.

Sweet and crunchy, the red bell pepper is abundant in vitamin C and antioxidants.

Tomatoes, cherries: They burst with sweetness and juiciness, making them an excellent medium for vitamins C and A.

Oil Olive: Fats healthy give and of flavor, add rich in and monounsaturated.

Feta Cheese: Provides a creamy texture and a tangy flavor, along with the protein and calcium that make it a good pick for healthy eating.

Arugula: Supplies a zesty taste, and is an abundant source of vitamins A, C, and K.

Ingredient Quantities

• 1 cup farro
• 2 cups water or vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 cup arugula or spinach
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced

Instructions

1. Prepare your oven at 425 °F (220 °C).

2. Wash the farro in cold water. In a medium-sized pot, combine the farro with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes until tender. If there’s any excess liquid, drain it off, and let the farro cool.

3. On a baking sheet, mix together the diced zucchini, red bell pepper, cherry tomatoes, and chopped red onion; olive oil; salt; pepper; and dried oregano. Spread them out in a single layer.

4. In the already-heated oven, roast the vegetables for 25-30 minutes. They should turn out tender and slightly caramelized, even a bit crunchy, if you stir them halfway through.

5. In a big bowl, mix the farro, which has been allowed to cool, with the veggies that have been roasted.

6. Introduce the arugula or spinach to the bowl and carefully mix all the ingredients together.

7. In a little jar or bowl, combine the balsamic vinegar, lemon juice, and garlic, mincing it just over the vinegar and lemon juice for maximum flavor. Add a couple of good pinches of salt and a nice amount of freshly cracked black pepper to taste, then whisk it all together until well combined. Drizzle this dressing over the salad.

8. Gently combine the crumbled feta cheese with the other ingredients, making sure that all of the flavors are evenly distributed.

9. Sample the salad and modify the seasoning to your liking with additional salt, pepper, or lemon juice.

10. Allow the salad to rest for a few minutes to permit the flavors to coalesce before it is served. It may be served warm or at room temperature.

Equipment Needed

1. Oven
2. Medium-sized pot with lid
3. Baking sheet
4. Mixing bowls (large and small)
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
9. Strainer or colander
10. Whisk
11. Jar (optional, for dressing)
12. Spoon or spatula for mixing

FAQ

• What is farro and can I substitute it?
  Farro is an ancient grain known for its nutty flavor and chewy texture. You can substitute it with barley, quinoa, or brown rice for a different texture and taste.
• Can I prepare the farro in advance?
  Yes, you can cook the farro up to two days ahead. Just store it in an airtight container in the refrigerator and mix it with the salad when ready.
• How do I roast the vegetables?
  Preheat your oven to 400°F (200°C). Toss the chopped zucchini, red bell pepper, cherry tomatoes, and onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes or until tender and lightly caramelized.
• Can this salad be served warm?
  Yes, you can serve the salad warm or at room temperature. If you prefer a warm salad, combine the roasted vegetables and cooked farro while they are still hot.
• Is it possible to make this salad vegan?
  To make it vegan, simply omit the feta cheese or substitute with a vegan cheese alternative.
• How long does the salad keep?
  The salad will keep for up to 3 days in the refrigerator. Store it in an airtight container and add arugula or spinach just before serving to keep the greens fresh.
• Can I add protein to this salad?
  Certainly! Grilled chicken, chickpeas, or tofu are all excellent additions to boost the protein content in this salad.

Substitutions and Variations

Farro: use quinoa or barley instead.
For the farro, you can use chicken broth or simply water in place of vegetable broth.
Zucchini: substitute yellow squash or eggplant for a different yet complementary flavor.
Cottage Cheese: substitute with goat cheese or ricotta salata for a similar tangy flavor.
Arugula or spinach: replace with kale or an assortment of salad greens for greater variety and nutrients.

Pro Tips

1. Toasting Farro Before cooking the farro, toast it in a dry pan over medium heat for 5 minutes, stirring often. This enhances the nutty flavor of the farro and adds depth to the final dish.

2. Broth for Flavor Use vegetable broth instead of water to cook the farro. This infuses the grain with extra flavor, making the salad more savory and satisfying.

3. Maximize Roasting Spread the vegetables out in a single layer with plenty of space on the baking sheet to ensure they roast rather than steam. Crowded veggies can end up soggy instead of caramelized.

4. Press Your Garlic For a more intense garlic flavor, use a garlic press or finely mince the garlic just before mixing it into the dressing. This allows for even distribution and a punch of flavor.

5. Fresh Herbs Option If you have fresh herbs on hand, such as fresh basil or parsley, chop them up and add them with the arugula or spinach for added freshness and a burst of flavor.