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!
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C).
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.
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.
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.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until they are tender and slightly caramelized.
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.
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.
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.
Serve the salad warm and enjoy. It also tastes great at room temperature!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 7682 mg | 334% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 48.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1804 mg | 38% | |
*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.
