Farro Oat Roasted Vegetables (Printable Version)

A wholesome dish featuring farro, crisp-roasted vegetables, and a crunchy oat topping for a nourishing meal.

# Ingredient List:

→ Grains

01 - 1 cup farro
02 - 2 cups water
03 - ½ teaspoon salt

→ Roasted Vegetables

04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Oat Topping

12 - ½ cup rolled oats
13 - 2 tablespoons pumpkin seeds
14 - 1 tablespoon olive oil
15 - ¼ teaspoon smoked paprika
16 - ⅛ teaspoon salt

→ Dressing

17 - 3 tablespoons extra-virgin olive oil
18 - 1 tablespoon lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 clove garlic, minced
21 - ¼ teaspoon salt
22 - ¼ teaspoon black pepper

→ Finishing Touches

23 - ¼ cup crumbled feta cheese (optional)
24 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine farro, water, and ½ teaspoon salt in a saucepan. Bring to a boil, then lower heat, cover, and simmer for 20–25 minutes until tender. Drain excess water and set aside to cool slightly.
03 - Place diced zucchini, red bell pepper, red onion wedges, and halved cherry tomatoes on the baking sheet. Drizzle with olive oil and season with oregano, salt, and black pepper. Toss to coat evenly.
04 - Roast vegetables at 425°F for 20–25 minutes, stirring once halfway through, until caramelized and tender.
05 - In a small bowl, mix oats and pumpkin seeds with olive oil, smoked paprika, and salt. Spread evenly on a separate small baking sheet and bake alongside vegetables for 6–8 minutes, stirring once, until golden and crisp. Allow to cool.
06 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar.
07 - Combine cooked farro and roasted vegetables in a large bowl. Drizzle with dressing and toss gently to combine.
08 - Sprinkle oat topping, crumbled feta if using, and chopped parsley over the salad. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of salad that actually fills you up, no apologies needed for skipping dessert
  • Everything comes together on just two baking sheets, which means minimal cleanup and maximum flavor
  • The oat topping adds this unexpected crunch that makes people ask what you did differently
  • You can make it ahead and it tastes even better the next day as flavors meld together
02 -
  • The vegetables must be cut to roughly the same size or some will burn while others remain too firm. This learned patience changed everything about my roasting game.
  • Don't add the oat topping until just before serving or it absorbs moisture and becomes soft instead of staying crispy. I discovered this the hard way when I prepped it the morning before.
  • Farro actually continues to absorb dressing as it sits, so if you're making this ahead, go easy on the dressing initially and taste before serving to adjust.
03 -
  • Make your dressing in a mason jar so you can shake it right before serving—emulsified dressing that's been sitting will separate, but a quick shake brings it back to life
  • Roast your oat topping on the lowest oven rack while vegetables roast above so they cook evenly without burning

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