Warm Farro Salad with Roasted Veggies Recipe

If you are looking for a wholesome, vibrant dish that’s as comforting as it is nutritious, the Warm Farro Salad with Roasted Veggies is exactly what you need on your table. This salad brings together the nutty chewiness of farro with the sweet, caramelized flavors of roasted zucchini, bell pepper, carrot, and cherry tomatoes, creating a delightful harmony of textures and tastes. Whether you’re after a hearty lunch or a colorful dinner side, this salad is packed with freshness, warmth, and simple, clean ingredients that come alive with every bite.

this Recipe

Ingredients You’ll Need

The beauty of this salad lies in its simple ingredients, each playing a crucial role in building layers of flavor and texture. From the hearty farro providing a satisfying base to the medley of roasted vegetables adding vibrant color and sweetness, every item is essential to making your Warm Farro Salad with Roasted Veggies sing.

• Zucchini (1 small, diced): Adds a mild, tender crunch that balances the roasted flavors perfectly.
• Red bell pepper (1 small, diced): Brings a natural sweetness and bright color to the dish.
• Carrot (1 small, diced): Offers an earthy sweetness and vibrant orange hue for added visual appeal.
• Cherry tomatoes (1/2 cup, halved): Burst with juiciness and tangy flavor when roasted.
• Olive oil (multiple uses, total about 5 tbsp): Helps roast the veggies beautifully and emulsifies the optional dressing.
• Dried oregano (1 tsp): Adds a hint of herbal warmth that complements the roasted vegetables.
• Salt and black pepper (to taste): Essential for seasoning and enhancing all the natural flavors.
• Farro (1 cup, rinsed): The chewy, nutty grain that forms the heart of this salad.
• Vegetable or chicken broth (2 1/2 cups): Cooks the farro, infusing it with subtle savory depth.
• Fresh parsley (2 tbsp, chopped): Adds a pop of green freshness and a mild peppery note.
• Crumbled feta (optional, 1/4 cup): Offers a creamy, salty contrast that elevates the salad.
• Dressing ingredients (optional): Lemon juice, Dijon mustard, minced garlic, olive oil, salt, and pepper come together to brighten and tie every element.

How to Make Warm Farro Salad with Roasted Veggies

Step 1: Roast the Veggies

Start by preheating your oven to 425°F (220°C). Toss diced zucchini, red bell pepper, carrot, and halved cherry tomatoes with olive oil, dried oregano, salt, and freshly cracked black pepper. Spread them out on a baking sheet and roast for 20 to 25 minutes. As they cook, the veggies will soften and develop those irresistible slightly caramelized edges that add such richness and depth to this salad.

Step 2: Cook the Farro

While your vegetables are roasting, it’s time to cook the farro. Bring your vegetable or chicken broth to a boil in a medium saucepan, then stir in the rinsed farro. Reduce heat to a simmer and cook uncovered for 25 to 30 minutes, or until the grains are tender but still pleasantly chewy. Drain any excess liquid and fluff the farro gently with a fork to keep the texture light and airy.

Step 3: Make the Dressing (Optional)

If you want an extra zing, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. This dressing will brighten the hearty farro and roasted vegetables while adding a subtle tang that pulls all the flavors together beautifully.

Step 4: Combine and Finish

Mix the warm farro with the roasted veggies in a large bowl. Drizzle the optional dressing over everything and stir gently to combine. Toss in fresh parsley and sprinkle crumbled feta on top if you want an added creamy, salty layer that pairs perfectly with the earthy grains and sweet roasted vegetables.

How to Serve Warm Farro Salad with Roasted Veggies

Garnishes

To take your Warm Farro Salad with Roasted Veggies to the next level, consider garnishing with toasted pine nuts or pumpkin seeds for an added crunch, a few extra fresh herb leaves like basil or mint for fragrance, or a sprinkle of flaky sea salt to enhance all the flavors even more. These small touches create a delightful contrast and freshness that will have you coming back for seconds.

Side Dishes

This salad is wonderfully versatile and makes a fantastic side dish alongside grilled chicken, roasted fish, or a juicy steak. It’s also perfect as part of a larger Mediterranean-inspired spread alongside hummus, pita, and olives, or even as a satisfying vegetarian main when paired with a soft-boiled egg or some creamy avocado slices.

Creative Ways to Present

For a fun presentation, serve this salad in hollowed-out bell peppers or inside pita pockets to make it portable and appealing for picnics or lunches. Alternatively, layer it in a glass jar with the dressing at the bottom for a chic, ready-to-go salad or spoon it generously over a bed of leafy greens for extra volume and freshness.

Make Ahead and Storage

Storing Leftovers

You can store leftover Warm Farro Salad with Roasted Veggies in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making it a superb make-ahead meal for busy days. Just be sure to keep any dressing separate if you haven’t mixed it in yet to maintain the best texture.

Freezing

While farro and roasted veggies freeze reasonably well, the texture may change slightly upon thawing, especially if mixed together with the dressing. If you want to freeze, store the components separately and combine after reheating for the freshest experience.

Reheating

To reheat, gently warm the farro and roasted vegetables together in a skillet or microwave until heated through. If using dressing, add it after reheating to maintain its bright, fresh flavor. The warm salad tastes fantastic even after reheating, perfect for last-minute nourishing meals.

FAQs

Can I use other grains besides farro?

Absolutely! While farro is the star here for its chewy texture and nutty taste, you can swap in barley, quinoa, or brown rice for a similar wholesome feel. Just adjust cooking times accordingly.

Is this salad gluten-free?

Farro contains gluten, so this salad is not gluten-free as written. For a gluten-free version, substitute farro with quinoa or another gluten-free grain.

Can I make the salad vegan?

Yes! Simply omit the feta cheese and ensure the broth used is vegetable-based. The salad itself is naturally packed with plant-based goodness.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to avoid sogginess.

Can I add protein to this salad?

Definitely! Grilled chicken, chickpeas, boiled eggs, or even some toasted nuts or seeds make fantastic additions that boost the protein content and keep you full longer.

Final Thoughts

This Warm Farro Salad with Roasted Veggies is one of those dishes you’ll find yourself craving again and again once you taste its comforting, complex flavors. It’s easy to prepare, endlessly adaptable, and perfect for any season. Trust me, whether you’re serving it as a light lunch or a hearty side, it will quickly become a beloved staple in your kitchen. So go ahead, gather those simple ingredients and treat yourself to this wholesome, delicious salad soon!