Farro Salad With Roasted Vegetables Recipe

Make Farro Salad With Roasted Vegetables Recipe for a bright, hearty grain salad with roasted veggies and tangy dressing.

Ingredients

• 1 medium red bell pepper (about 6 oz / 170 g), cored, seeded, and cut into 1-inch (2.5 cm) pieces
• 1 medium yellow bell pepper (about 6 oz / 170 g), cored, seeded, and cut into 1-inch (2.5 cm) pieces
• 1 medium zucchini (about 8 oz / 225 g), ends trimmed and cut into 1/2-inch (1.25 cm) thick half-moons
• 1 small red onion (about 5 oz / 140 g), peeled and cut into 1-inch (2.5 cm) wedges
• 1 medium carrot (about 4 oz / 115 g), peeled and cut into 1/4-inch (0.5 cm) thick coins
• 1 small eggplant (about 10 oz / 285 g), stem removed and cut into 3/4-inch (2 cm) cubes
• 2 tablespoons (30 ml) extra-virgin olive oil, for roasting vegetables
• 1 teaspoon fine sea salt, for roasting vegetables
• 1/2 teaspoon freshly ground black pepper, for roasting vegetables
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, optional, for heat
• 1 1/2 cups (285 g) pearled or semi-pearled farro, rinsed under cool water and drained well
• 4 cups (960 ml) low-sodium vegetable broth or water, for cooking farro
• 1/2 teaspoon fine sea salt, for cooking farro
• 1/4 cup (60 ml) extra-virgin olive oil, for dressing
• 3 tablespoons (45 ml) fresh lemon juice (from about 1 large lemon)
• 1 tablespoon (15 ml) red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or pure maple syrup
• 1 small garlic clove, finely minced or grated
• 1/2 teaspoon fine sea salt, for dressing
• 1/4 teaspoon freshly ground black pepper, for dressing
• 3 green onions, thinly sliced (both white and green parts)
• 1 cup (150 g) cherry or grape tomatoes, halved
• 1/3 cup (15 g) fresh flat-leaf parsley leaves, roughly chopped
• 1/4 cup (10 g) fresh basil leaves, thinly sliced (chiffonade)
• 1/2 cup (75 g) crumbled feta cheese, optional
• 1/3 cup (35 g) toasted sliced almonds or chopped toasted walnuts
• 1 tablespoon (3 g) additional chopped fresh parsley or basil, for garnish, optional
• Lemon wedges, for serving, optional

Instructions

Step 1: Preheat and prepare the vegetables for roasting

Preheat the oven and prepare a large rimmed baking sheet lined with parchment so the vegetables roast cleanly. Trim, core, seed, and cut the red and yellow bell peppers into 1-inch pieces, halve the zucchini into 1/2-inch half-moons, peel and wedge the red onion, slice the carrot into thin coins, and cube the eggplant. Arrange all the raw vegetables in a single even layer on the sheet, drizzle with a couple tablespoons of extra-virgin olive oil, and scatter the sea salt, black pepper, dried oregano, smoked paprika and optional red pepper flakes; toss gently on the sheet until every piece is evenly coated and spread back into one layer so they will roast, not steam. Keep a small glass jar for olive oil and a tiny ceramic bowl for the honey/maple or Dijon for later nearby.

Step 2: Roast until tender and lightly caramelized

Roast the prepared vegetables until they are tender with lightly browned edges and glossy, caramelized surfaces—the peppers and onions soft and slightly blistered, eggplant creamy and collapsed where it's cooked through. Remove the baking sheet and let the vegetables cool right on the sheet so their concentrated browned bits and juices settle; these browned fragments are flavor gold and will be folded into the salad. Transfer only when cooled enough to handle, leaving the rimmed baking sheet and parchment as the persistent roasting vessel in the sequence.

Step 3: Cook, drain, and spread the farro to cool

Bring the vegetable broth or water to a boil and stir in the rinsed farro, then simmer until the kernels are tender but still pleasantly chewy. Drain any excess liquid through a fine mesh strainer and spread the warm farro into a shallow matte ceramic bowl or large plate to cool slightly until just warm and not steaming; this helps the grains stay distinct and prevents sogginess. Fluff the farro with a fork so the glossy individual pearls are visible—slightly plump, chewy centers with separated grains—ready to receive the roasted vegetables.

Step 4: Emulsify the dressing and toss warm farro with roasted vegetables

Whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey or maple, finely grated garlic, salt and black pepper in a small glass jar until fully emulsified and slightly thickened. In a large mixing bowl combine the warm, slightly cooled farro with the roasted vegetables (including the caramelized juices from the baking sheet) and the thinly sliced green onions; pour the dressing over while the farro is still warm so it absorbs flavor but remains fluffy. Gently toss until every grain and vegetable shines with a light coating of dressing—glossy, separated farro, tender-roasted vegetable pieces, flecks of green onion throughout. Keep the same large bowl and the glass jar whisk nearby to show utensil continuity.

Step 5: Fold in herbs, tomatoes, cheese and nuts; rest and plate

Fold in halved cherry tomatoes, roughly chopped parsley, chiffonaded basil, crumbled feta (if using), and toasted sliced almonds or chopped walnuts with delicate, minimal tossing so tomatoes remain intact, feta sits in soft clumps, and nuts retain crunch. Let the salad rest at room temperature for a few minutes to let flavors meld, taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt, then transfer to a large rectangular serving platter that echoes the roasting sheet’s geometry. Garnish with an extra scattering of chopped herbs and place lemon wedges on the side; serve slightly warm or at room temperature.

Notes

• Let farro cool slightly spread out so it stays separate and not mushy.
• Toast nuts ahead for extra crunch and store separately until serving.
• Reserve the caramelized bits from the roasting sheet; they add big flavor when folded into the salad.
• If making vegan, omit feta and add extra nuts or roasted chickpeas for protein.
• Taste and adjust seasoning with lemon and salt at the end to brighten flavors.