Farro Salad with Roasted Vegetables: A Nutritious and Flavorful Delight

Farro Salad with Roasted Vegetables is a wholesome and satisfying dish that combines the nutty flavor of farro with the rich, caramelized taste of roasted vegetables. This salad is not only nutritious but also incredibly versatile, making it a perfect addition to any meal. It’s great as a hearty side dish, a light main course, or even as a meal prep option for busy days.

Farro, an ancient grain with a chewy texture and nutty flavor, pairs beautifully with a variety of roasted vegetables. The roasting process enhances the natural sweetness of the vegetables, adding depth and richness to the salad. Tossed with a tangy dressing and a sprinkle of fresh herbs, this salad is both filling and refreshing.

Why Farro Salad with Roasted Vegetables?

This salad is a great way to incorporate more whole grains and vegetables into your diet. Farro is packed with fiber, protein, and essential nutrients, making it a nutritious base for the salad. Roasted vegetables add a depth of flavor and a variety of textures that complement the farro perfectly. The combination of ingredients not only makes for a tasty dish but also provides a well-rounded meal with plenty of vitamins and minerals.

Ingredients:

For the Salad:

1 cup farro

1 medium red bell pepper, diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

1 cup baby spinach or arugula

1/4 cup crumbled feta cheese (optional)

2 tbsp olive oil (for roasting)

For the Dressing:3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 tsp honey or maple syrup

1 garlic clove, minced

Salt and pepper, to taste

Instructions:

1. Cook the Farro

Rinse the farro under cold water. In a medium pot, bring 2 1/2 cups of water to a boil. Add the farro, reduce the heat to low, and simmer for about 20-25 minutes, or until the farro is tender but still chewy. Drain any excess water and let the farro cool.

2. Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables out in a single layer. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

3. Prepare the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and minced garlic. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

4. Assemble the Salad

In a large bowl, combine the cooked farro, roasted vegetables, and baby spinach or arugula. Toss gently to mix the ingredients. Drizzle the dressing over the salad and toss again to ensure everything is evenly coated.

5. Add Cheese (Optional)

If using, sprinkle the crumbled feta cheese over the top of the salad. The feta adds a creamy, tangy element that complements the roasted vegetables and farro.

6. Serve

Serve the salad warm or at room temperature. It’s a great option for a hearty lunch or as a side dish for dinner. The flavors continue to develop as the salad sits, making it a perfect make-ahead option for meal prep.

Tips and Variations:

Add Protein: 

For a complete meal, consider adding grilled chicken, chickpeas, or beans.

Customize Vegetables: 

Feel free to swap in other vegetables such as sweet potatoes, butternut squash, or broccoli based on what’s in season or your preferences.

Herb Variations: 

Add fresh herbs like parsley, basil, or cilantro for extra freshness.

Grain Alternatives: 

If you don’t have farro, try using quinoa, barley, or bulgur as alternatives.

Why This Recipe Works:

Farro Salad with Roasted Vegetables is a versatile and flavorful dish that balances the hearty texture of farro with the rich, sweet flavors of roasted vegetables. The tangy balsamic dressing ties the ingredients together, enhancing the natural flavors without overpowering them. This salad is not only nutritious but also satisfying, making it a great option for any meal.

Conclusion:

Farro Salad with Roasted Vegetables is a delicious and nutritious addition to your recipe repertoire. Its combination of nutty farro, caramelized roasted vegetables, and tangy dressing makes for a well-rounded and satisfying dish. Whether served as a main course or a side, this salad is sure to please with its vibrant flavors and hearty texture.

Enjoy this wholesome and flavorful salad that celebrates the goodness of whole grains and fresh vegetables!