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Warm Roasted Vegetable Farro Salad

by 28 Comments

Oh, roasted veggies. What did I do before I knew about roasted veggies?

Warm Roasted Vegetable Farro Salad | Whisk and Shout

I used to only cook veggies by sautéeing them in canola oil, without a lick of seasoning. No wonder I wasn’t exactly a huge fan.


Now, I’m all about roasted veggies.

Warm Roasted Vegetable Farro Salad | Whisk and Shout

In fact, most of my meals at home are comprised mostly of roasted veggies and tofu. There’s just something about the crisped-up charred quality of roasting vegetables that is incomparable to waiting for them to sponge up oil in a pan for 20 minutes.

Warm Roasted Vegetable Farro Salad | Whisk and Shout

This salad celebrated roasted vegetables by complementing them with nutty farro and walnuts, and assertive, tangy goat cheese and kalamata olives. The mellow and brighter additions to this salad make it unusual and oh so delicious.

Warm Roasted Vegetable Farro Salad | Whisk and Shout

Also, what’s better than a salad that has cheese and grains in it?!?

Warm Roasted Vegetable Farro Salad | Whisk and Shout

Not only is this dish totally packed with flavor, it also boasts an impressive array of colors. The flavors were inspired from the first time I had farro, in a salad rather similar to this one. It was way back when I was touring colleges (seems like ages ago!).

Warm Roasted Vegetable Farro Salad | Whisk and Shout

Since then, farro has been a favorite of mine, and for good reason. It’s heartier and more flavorful than rice, but easier to prepare! Just one more reason why you should definitely put this warm salad on your ‘to make’ list.

Warm Roasted Vegetable Farro Salad | Whisk and Shout

Enjoy xx

5.0 from 2 reviews
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Warm Roasted Vegetable Farro Salad
Author: 
Recipe type: Lunch, Dinner, Side, Appetizer, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 1-2 as a main dish, 3-4 as a side
 
This warm farro salad combines nutty farro with roasted vegetables, walnuts, kalamata olives, and crumbled goat cheese for a delicious and satisfying side or entrée salad!
Ingredients
  • 1½ cups cooked farro
  • ⅔ cup broccoli florets
  • ¼ cup grape tomatoes, halved
  • ¼ of a zucchini, diced
  • ½ of a bell pepper, chopped
  • 1 tsp olive oil
  • 1 tsp sea salt + more to taste
  • 1 tsp dried or fresh rosemary
  • 1 clove garlic, minced
  • 4-5 kalamata olives, sliced
  • ¼ cup walnut halves, chopped
  • 2 tbsp crumbled goat cheese
Instructions
  1. Preheat the oven to 400ºF and line a pan with parchment paper.
  2. Toss broccoli, tomatoes, zucchini, and bell pepper with olive oil, salt, rosemary, and minced garlic in a bowl until evenly coated.
  3. Spread on prepared pan and roast in preheated oven for 25 minutes.
  4. Combined roasted vegetables with cooked farro, sliced olives, and walnuts.
  5. Add salt to taste.
  6. Top with crumbled goat cheese and serve!

 

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Comments

  2. Julia Mueller says

    Riiiiight? Roasted veggies are my lifeblood, and once I discovered how to prepare them, it changed the course of my food intake fooooorevah!! I could eat them e’ery single day in any form. I’m loving the idea of using seasonal veggies in a grain salad – perfection!

    Reply

  11. Mary Pisarkiewicz says

    I’ve just started using faro as the main grain in risotto — and I love it! I am going to try this dish and learn different ways to incorporate this grain into a part of my daily meals!

    Reply

    • Medha says

      It’s the best! I also love experimenting with grains in risotto- so far I’ve done barley and Israeli couscous, but farro is definitely next 🙂

      Reply

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