Toasted Farro Salad Warm

I discovered farro almost by accident on a rainy Tuesday, hunting through the bulk bins at my local market for something that felt both substantial and different. The moment I toasted it in a dry pan, filling my kitchen with that warm, almost popcorn-like aroma, I knew I'd found something special. This salad came together weeks later when I had leftover roasted vegetables and wanted to create something that could sit in the fridge and actually taste better the next day. It became my answer to those evenings when I wanted nourishment without fuss.

I made this for my sister who'd been eating the same sad desk salad for weeks, and watching her take that first bite—the way her face softened when the warm farro mixed with the cool spinach and tangy dressing—reminded me why I cook. She asked for the recipe before she even finished the bowl, and now it's become her version of comfort food too.

Ingredients

• Farro: Buy it in bulk if you can and store it in an airtight container; I learned the hard way that pantry moths love grains, and the nutty flavor when freshly toasted makes all the difference.
• Sweet potato and bell pepper: Any color pepper works, but I've found red ones stay slightly firmer and look more vibrant than their yellower cousins.
• Lemon: Fresh juice and zest are non-negotiable here; bottled juice turns the dressing flat and one-dimensional.
• Extra-virgin olive oil: Use one you actually like tasting on its own, since it's the backbone of the dressing.
• Feta and walnuts: The feta should be crumbly and salty, while the walnuts benefit from a quick toast in a dry pan right before serving to keep them crisp.

Instructions

Toast your farro:

Heat a large saucepan over medium heat without any oil, then add the dry farro and stir constantly for 3 to 4 minutes until it smells warm and toasty. You'll hear it occasionally pop, which is exactly what you want—that's where the flavor lives.

Simmer until tender:

Pour in the vegetable broth and bring it to a boil, then lower the heat and cover. Let it bubble gently for 20 to 25 minutes until the farro is soft but still has a slight chew to it, like al dente pasta. Drain any remaining liquid.

Roast your vegetables:

While the farro cooks, toss your diced sweet potato, red pepper, and red onion with a tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet. Roast at 425°F for about 25 minutes, stirring halfway through, until the edges are golden and caramelized.

Make the dressing:

Whisk together the remaining olive oil, fresh lemon juice and zest, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until it emulsifies slightly and tastes bright enough to make your mouth water. Taste and adjust the lemon or salt as needed.

Bring it together:

In a large bowl, combine the warm farro, roasted vegetables, halved cherry tomatoes, and baby spinach. Pour the dressing over everything and toss gently but thoroughly, so each grain gets coated.

Finish and serve:

Top with crumbled feta, toasted walnuts, and fresh parsley. Serve warm if you just made it, or let it rest at room temperature for an hour and the flavors will deepen and meld together beautifully.

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There's a particular kind of peace that comes from eating a bowl of food where you can taste the intention behind each ingredient, where nothing feels accidental or rushed. That's what this salad gives me every time, warm feta softening slightly against the heat of the grain.

Playing with Variations

I've added roasted chickpeas for extra protein on nights when I'm especially hungry, or tossed in grilled chicken if I'm feeding someone who needs more substance. For a vegan version, I simply skip the feta or use a creamy cashew crumble that I make by blending soaked cashews with lemon juice and salt. The beauty of this salad is that it's flexible enough to accommodate whatever you have on hand, but sturdy enough to hold its character no matter what you add.

Storage and Make-Ahead Magic

This salad actually improves overnight as the dressing seeps into the farro and the flavors get to know each other. I often make a double batch on Sunday and portion it into glass containers, knowing I'll have something satisfying waiting for me on busy weekdays. The feta and walnuts are best added just before eating so they don't get soggy, but everything else keeps for up to four days in the refrigerator.

Pairing and Serving Suggestions

Serve this warm alongside crusty bread to soak up any extra dressing, or pile it onto a bed of arugula if you want to add peppery greens underneath. It pairs beautifully with a crisp Sauvignon Blanc that echoes the lemon in the dressing, or a light Pinot Noir if you're in the mood for something earthier.

• If you're serving a crowd, keep the components separate and assemble just before eating for the best texture and temperature contrast.
• A squeeze of extra lemon juice at the table never goes amiss, especially if someone likes their food more acidic than you do.
• Leftover roasted vegetables can always find a second life in grain bowls, sandwiches, or frittatas if you're feeling creative.

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This is the kind of recipe that quietly becomes part of your regular rotation, the one you return to again and again because it never disappoints. It's food that nourishes without demanding anything fancy, and that simplicity is exactly where its power lives.

Recipe FAQs

→ How do I toast farro properly?

Toast farro dry in a heated saucepan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

→ Can I substitute the vegetable broth?

Yes, water can be used in place of vegetable broth, though broth adds deeper flavor to the grains.

→ What is the best way to roast the vegetables evenly?

Spread diced sweet potato, red bell pepper, and sliced onion in a single layer on a parchment-lined baking sheet, season lightly, and roast at 425°F, stirring once halfway through for even cooking.

→ How can I make this dish vegan?

Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep it vegan-friendly.

→ What dressing ingredients complement the salad flavors?

A dressing made with olive oil, lemon juice and zest, red wine vinegar, Dijon mustard, and minced garlic enhances the salad's bright, savory profile.

→ Can this dish be served cold?

Yes, this farro salad is delicious served warm or at room temperature, and it can also be chilled for a refreshing option.