Warm Roasted Vegetable Farro Salad

Elevate your salad game with this hearty and flavorful Warm Roasted Vegetable Farro Salad! Nutty farro forms the perfect base for a medley of caramelized sweet potatoes, red bell peppers, zucchini, and red onions, all roasted to perfection. Tossed with peppery baby arugula, tangy crumbled feta, and a zesty homemade lemon-Dijon dressing, this wholesome dish is a nutrient-packed celebration of textures and flavors. Ready in under an hour and versatile enough to serve as a main course or side dish, this warm salad is perfect for meal prep or a cozy weeknight dinner. Plus, it’s delicious served warm or at room temperature for easy entertaining!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup farro
• 3 cups water
• 1 large sweet potato
• 1 large red bell pepper
• 1 large zucchini
• 1 medium red onion
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 0.75 teaspoons black pepper
• 2 cups baby arugula
• 0.5 cup feta cheese, crumbled
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the farro under cold water, then combine it with 3 cups of water and 1/2 teaspoon of salt in a medium pot. Bring to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the farro is tender. Drain any excess water and set aside.

Step 3

While the farro is cooking, peel and dice the sweet potato into 1-inch cubes. Cut the red bell pepper and zucchini into bite-sized pieces, and slice the red onion into wedges.

Step 4

Place the chopped vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat evenly. Spread the vegetables out in a single layer.

Step 5

Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until they are tender and slightly caramelized.

Step 6

While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, honey, Dijon mustard, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

Step 7

In a large serving bowl, combine the cooked farro, roasted vegetables, and baby arugula. Pour the dressing over the salad and toss gently to combine.

Step 8

Sprinkle the crumbled feta cheese over the top of the salad and give it a final toss. Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the salad warm and enjoy. It also tastes great at room temperature!

Nutrition Facts

Serving size	(1886.1g)

Amount per serving	% Daily Value*
Calories	1787.6

Total Fat 82.4g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 6.5g
Cholesterol 105.4mg	0%
Sodium 7681.7mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 32.0g	0%
Total Sugars 48.0g
Protein 49.2g	0%

Vitamin D 0IU	0%
Calcium 903.6mg	0%
Iron 9.1mg	0%
Potassium 1804.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 10.9%

Carbs: 47.9%