Warm Farro Roasted Mushroom Salad (Printable Version)

Hearty farro with roasted mushrooms in a bright lemon-herb vinaigrette, perfect as a satisfying main or side dish.

# Ingredient List:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water or vegetable broth
03 - 1/2 teaspoon salt

→ Vegetables

04 - 14 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
05 - 1 medium red onion, thinly sliced
06 - 2 cups baby spinach or arugula
07 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

15 - 1/4 cup crumbled feta cheese
16 - 1/4 cup toasted walnuts or pumpkin seeds

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread the sliced mushrooms and red onion on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Toss to coat. Roast for 20-25 minutes, stirring halfway, until golden and tender.
03 - Combine farro, water or broth, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until farro is tender but still chewy. Drain any excess liquid.
04 - Whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and black pepper in a small bowl to make the vinaigrette.
05 - In a large bowl, combine the warm farro, roasted mushrooms and onions, spinach or arugula, and chopped parsley. Pour the vinaigrette over and toss gently until everything is well coated and the greens are just wilted.
06 - Transfer to a serving platter. Top with crumbled feta and toasted walnuts or pumpkin seeds, if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Its the kind of dish that makes you feel like youre eating something indulgent while being completely wholesome and nourishing
  • The warm farro absorbs the vinaigrette beautifully, creating these little bursts of tangy, herbaceous flavor in every bite
02 -
  • Do not skip roasting the mushrooms, that step is what transforms them from ordinary vegetables into something deeply savory and satisfying
  • The salad needs to be assembled while the farro is still warm so it absorbs the vinaigrette properly
03 -
  • Rinse farro thoroughly until the water runs clear to remove any dusty starch that might make it gummy
  • Save a splash of the pasta cooking water if you want a creamier texture, it helps bind everything together

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