Farro Salad with Roasted Vegetables
Chewy, nutty farro tossed with sweet caramelized roasted vegetables and a bright lemon vinaigrette. Hearty enough for a light main course yet perfect as a vibrant side, this salad comes together with simple ingredients and one sheet pan.
For 4 servings
- prep
Preheat the oven and prep the vegetables.
1.Preheat oven to 425°F.2.Place red bell pepper, zucchini, red onion, and cherry tomatoes on a large sheet pan.3.Drizzle with 2 tablespoons olive oil and season with a pinch of salt and a few grinds of black pepper. Toss gently to coat. - roast · ~30 min
Roast the vegetables until tender.
Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are lightly caramelized.
TIPSpread vegetables in a single layer — overcrowding will steam them instead of roast. - boil · ~20 min
Cook the farro.
While vegetables roast, bring a medium pot of unsalted water to a boil. Add the rinsed farro and cook until tender but still chewy, about 18-20 minutes. Drain well.
- mix
Whisk the lemon vinaigrette.
In a small bowl, whisk together the lemon juice, remaining 1 tablespoon olive oil, minced garlic, and remaining salt.
- assemble
Toss the farro salad together.
In a large bowl, combine the warm farro, roasted vegetables, parsley, and basil. Pour the vinaigrette over and toss gently to coat everything evenly.
TIPToss while the farro is still warm to help it absorb the dressing better. - serve
Serve warm or at room temperature.
Transfer to a serving platter or individual bowls. Serve right away, or let it sit 10 minutes to let the flavors meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use pearled farro for a quicker cook time; it needs only 18-20 minutes compared to whole farro's 40+.
- 2Cut vegetables into uniform 1-inch pieces so they roast evenly and finish at the same time.
- 3Don't skip rinsing the farro — this removes excess starch and prevents it from becoming gummy.
- 4Toss the warm farro with the vinaigrette first, then add vegetables, to let the grains absorb the lemon-garlic flavor.
- 5For extra caramelization, flip the vegetables only once halfway through roasting and keep them in a single layer.
- 6Let the salad rest 10 minutes before serving so the flavors meld; it's also delicious at room temperature.
Adapt it for your goals.
Protein boost
Add 1 cup of cooked chickpeas or crumbled feta cheese for extra protein and creaminess, turning this side into a satisfying main dish.
low oilLow-oil
Reduce roasting oil to 1 tablespoon and use a non-stick baking mat; toss the warm salad with a splash of vegetable broth instead of the oil-based dressing for a lighter version.
grain swapGrain swap
Substitute farro with spelt berries, barley, or brown rice for a different chew; adjust cooking time per the grain's package instructions.
seasonal vegSeasonal veg
Swap zucchini and bell pepper for roasted butternut squash and Brussels sprouts in fall, or asparagus and artichokes in spring.
herb switchHerb switch
Replace basil and parsley with mint and dill for a fresher, more Mediterranean twist that pairs especially well with feta or olives.
Why this is on our healthy list.
Rich in fiber
Farro is a whole grain that provides dietary fiber, supporting healthy digestion and promoting a feeling of fullness.
Packed with antioxidants
The trio of bell peppers, zucchini, and cherry tomatoes delivers a range of antioxidants like vitamin C and lycopene, which help combat oxidative stress.
Low in saturated fat
Using olive oil as the primary fat keeps the dish heart-friendly, with mostly unsaturated fats.
Hydrating vegetables
Zucchini and tomatoes are high in water content, contributing to hydration while adding volume to the meal without extra calories.
Frequently asked questions
Yes, but adjust the cooking time to what the package says; quick-cooking farro often takes only 5-10 minutes. Keep an eye on it to avoid mushiness.
