Warm Farro Roasted Green Bean Salad (Printable Version)
Nutty farro meets caramelized green beans in a warm lemon vinaigrette salad. Ready in under an hour.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 2 ½ cups water or vegetable broth
03 - ½ tsp kosher salt
→ Vegetables
04 - 12 oz fresh green beans, trimmed
05 - 1 small red onion, thinly sliced
06 - 1 cup cherry tomatoes, halved
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 ½ tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 small garlic clove, minced
12 - ¼ tsp freshly ground black pepper
13 - ¼ tsp salt
→ Garnishes
14 - ¼ cup crumbled feta cheese
15 - 2 tbsp toasted sliced almonds
16 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Spread the green beans and red onion evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
03 - Roast in the oven for 18-20 minutes, stirring once halfway through, until the green beans are tender and slightly caramelized.
04 - Rinse the farro under cold water. In a medium saucepan, combine farro, water or broth, and ½ tsp salt. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until grains are tender but still chewy. Drain any excess liquid.
05 - In a large bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
06 - Add the warm farro, roasted green beans, red onion, and cherry tomatoes to the bowl with the dressing. Toss gently to combine thoroughly.
07 - Transfer the salad to a serving platter or individual bowls. Sprinkle with feta cheese, toasted almonds, and chopped parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between warm farro and crisp roasted vegetables creates layers of texture
- You can make it ahead and it actually tastes better as the flavors meld
02 -
- Farro absorbs dressing like a sponge so you might need to add another splash of olive oil before serving if it sits for more than an hour
- Overcooking the green beans makes them lose that snap that contrasts so beautifully with the chewy farro
03 -
- Rinse farro under cold water until the water runs clear to remove any dusty starch
- Buy farro marked semi-pearled for the best texture without hours of soaking