Toasted Farro Salad Warm (Printable Version)
A warm, nourishing farro salad with roasted vegetables and bright lemon dressing for a wholesome meal.
# Ingredient List:
→ Grains
01 - 1 cup farro (uncooked)
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - Juice and zest of 1 lemon
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, finely minced
13 - Salt and black pepper, to taste
→ Garnish
14 - 1/3 cup crumbled feta cheese
15 - 1/4 cup toasted walnuts, chopped
16 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread sweet potato, red bell pepper, and red onion on the sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
02 - Roast vegetables in the oven for 25 minutes, stirring once halfway through, until they turn golden and tender.
03 - While vegetables roast, heat a large saucepan over medium heat. Add the dry farro and toast for 3-4 minutes, stirring frequently until fragrant and lightly golden.
04 - Add vegetable broth or water to the toasted farro. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until farro is tender but slightly chewy. Drain excess liquid if needed.
05 - In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice and zest, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until combined.
06 - Place cooked farro in a large bowl. Add roasted vegetables, cherry tomatoes, and baby spinach. Pour dressing over and toss gently to combine.
07 - Top salad with crumbled feta cheese, toasted walnuts, and chopped fresh parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The warm farro soaks up the bright lemon dressing while staying satisfyingly chewy, making every bite feel intentional.
- You can prep everything ahead and assemble it whenever hunger strikes, or eat it straight from the warm oven if you're impatient like I am.
02 -
- Don't skip the dry-toasting of farro; I once rushed this step and the salad tasted one-dimensional, but those extra few minutes of heat completely transform it into something nutty and complex.
- The spinach will wilt slightly when the warm farro touches it, which is exactly right—it becomes part of the texture rather than a crisp afterthought.
03 -
- Buy your farro in bulk bins where you can see what you're getting, and taste a grain if the seller allows it—quality varies wildly and it's worth seeking out the good stuff.
- Keep the feta and walnuts out of the main bowl until the last moment before serving, so they maintain their texture and don't disappear into the warm salad.