Slow Roasted Winter Farro

I was standing in my kitchen on a gray January afternoon, staring at a pile of root vegetables I'd grabbed at the farmers market without a real plan. The farro had been sitting in my pantry for months, and I remembered reading somewhere that it held up beautifully against roasted winter vegetables. I tossed everything onto a sheet pan, let the oven work its magic, and ended up with a salad that tasted like the kind of meal that actually sticks with you.

I made this for a potluck dinner last winter, and my friend who swore she didn't like grain salads went back for seconds. She said it was the roasted beets that won her over, the way their earthy sweetness played against the sharp vinegar and creamy goat cheese. That night, I realized this wasn't just a side dish, it was the kind of recipe that could anchor a whole meal and leave people feeling nourished instead of stuffed.

Ingredients

• Farro: This ancient grain has a nutty flavor and stays pleasantly chewy even after cooking, giving the salad real substance and texture.
• Butternut squash: Roasting brings out its natural sugars and creates those crispy caramelized edges that make every bite interesting.
• Carrots and parsnips: These root vegetables sweeten as they roast and add earthy depth that balances the brighter flavors in the dressing.
• Beet: It stains everything a beautiful magenta and adds an earthy sweetness that feels grounding and rich.
• Red onion: The wedges soften and char slightly in the oven, turning mellow and almost jammy instead of sharp.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness that cuts through the richness of the roasted vegetables.
• Goat cheese: The tangy creaminess melts slightly into the warm farro and vegetables, adding richness without weighing things down.
• Pumpkin seeds: Toasting them brings out a nutty crunch that contrasts beautifully with the tender grains and soft roasted vegetables.

Instructions

Prep the vegetables:

Peel and chop everything into similar-sized pieces so they roast evenly, and don't skip tossing them well with olive oil and salt. The oil helps them caramelize and the salt draws out moisture so they get crispy instead of steaming.

Roast until golden:

Spread the vegetables in a single layer and give them space to breathe, otherwise they'll steam and turn mushy. Stir them halfway through so every piece gets a chance to touch the hot pan and develop those sweet, browned edges.

Cook the farro:

Simmer it gently in vegetable broth instead of water for extra flavor, and taste it after 25 minutes to check for that perfect chewy texture. Drain off any excess liquid and let it cool slightly so it doesn't wilt the parsley later.

Whisk the dressing:

Combine the olive oil, vinegar, mustard, honey, and garlic in a small bowl and whisk until it emulsifies into a smooth, tangy mixture. Taste it and adjust the salt and pepper, it should be bright and punchy enough to stand up to the hearty vegetables.

Toss and serve:

Mix the warm farro and roasted vegetables together in a large bowl, then drizzle the dressing over and toss gently so everything gets coated. Top with crumbled goat cheese, fresh parsley, and toasted pumpkin seeds just before serving.

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One snowy evening, I packed this salad into containers and brought it to a friend recovering from surgery. She texted me later that night saying it was the first thing in days that actually made her feel like eating, that the warmth and earthiness of it felt like comfort without being heavy. I've made it dozens of times since, and every time I do, I think about how food can be both nourishing and generous at the same time.

Making It Your Own

You can swap in whatever winter vegetables you have on hand, like sweet potatoes, Brussels sprouts, or even roasted cauliflower. I've added dried cranberries or pomegranate seeds for a pop of tartness, and sometimes I'll toss in a handful of arugula or spinach just before serving for a bit of freshness. If you want to make it heartier, stir in some cooked chickpeas or white beans.

Storing and Reheating

This salad keeps beautifully in the fridge for up to four days, and the flavors actually deepen as it sits. I like to bring it back to room temperature before serving, or you can gently warm it in a skillet over low heat if you prefer it warm. Just add the fresh herbs and cheese right before eating so they stay bright and don't get soggy.

Pairing and Serving Ideas

I've served this alongside roasted chicken or grilled fish, but it's substantial enough to be the main event with a simple green salad and crusty bread. It works beautifully for meal prep because it holds up well and doesn't get limp or watery like leafy salads do. On colder nights, I sometimes serve it in shallow bowls with an extra drizzle of olive oil and a sprinkle of flaky salt.

• Toast the pumpkin seeds in a dry skillet over medium heat until they start to pop and smell nutty.
• If you can't find farro, wheat berries or even barley work just as well and have a similar chewy texture.
• Add a squeeze of fresh lemon juice at the end to brighten everything up if the salad tastes a bit flat.

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This salad has become my answer to those cold months when I crave something hearty but still feel like eating vegetables. It's the kind of dish that makes winter feel a little less bleak, one warm, golden bite at a time.

Recipe FAQs

→ How do I achieve perfectly chewy farro?

Simmer farro in vegetable broth or water for 25–30 minutes until tender but still retaining some bite. Avoid overcooking to maintain a pleasant chewy texture.

→ What vegetables work best for roasting in this dish?

Root vegetables like butternut squash, carrots, parsnip, beet, and red onion caramelize beautifully, adding sweetness and depth when roasted at 400°F for 35–40 minutes.

→ Can I prepare the vinaigrette ahead of time?

Yes, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in advance. Store in the refrigerator and bring to room temperature before serving.

→ What are good garnishes to enhance flavor and texture?

Crumbled goat cheese or feta provides creaminess, while fresh parsley adds brightness, and toasted pumpkin seeds or walnuts offer a satisfying crunch.

→ Is this suitable for a vegan diet?

Omit cheese or substitute with a plant-based alternative to keep it vegan-friendly without compromising flavor.