Warm Farro Roasted Artichoke Salad (Printable Version)

Warm farro with roasted artichokes, cherry tomatoes, spinach, and a lemon-Dijon dressing.

# Ingredient List:

→ Grains

01 - 1 cup farro
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 2 cans (14 ounces each) artichoke hearts, drained and quartered or 3 cups fresh artichokes, cleaned and quartered
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach
06 - 1 small red onion, thinly sliced

→ Dressing

07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - 1 garlic clove, finely minced
12 - Salt and black pepper, to taste

→ Garnish

13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup shaved Parmesan cheese (optional)
15 - 2 tablespoons toasted pine nuts (optional)

# How to Make It:

01 - Set oven temperature to 425°F (220°C).
02 - Arrange artichoke hearts and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss to coat. Roast for 20 to 25 minutes, turning halfway, until golden and crisp at the edges.
03 - Rinse farro thoroughly under cold water. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes until tender. Drain any remaining liquid.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
05 - In a large mixing bowl, combine warm farro, roasted artichokes, cherry tomatoes, sliced red onion, and baby spinach. Pour dressing over salad and toss gently to combine.
06 - Top salad with chopped parsley, shaved Parmesan cheese, and toasted pine nuts if desired. Serve while warm.

# Expert Advice:

01 -
  • You get layers of flavor packed into every bite, and the leftovers are even better the next day.
  • It’s the perfect side dish that quietly steals the show, but it can easily anchor a weekday dinner for all kinds of eaters.
02 -
  • If you under-roast the artichokes, they turn out watery and mushy—instead, give them those extra few minutes for crisp edges.
  • Letting the cheese melt into the salad while it's still warm is the secret to a luscious, cohesive bite.
03 -
  • Don't rush the roasting—deep browning always means better flavor here.
  • Saving a spoonful of dressing to drizzle at the table adds kick and shine.

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