• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Motherhood
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Course » Main Dish

Warm Farro Salad with Roasted Root Vegetables

Created On: March 2, 2017 | By Debbie | 12 Comments

Jump to Recipe Print Share Pin

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Step up your salad game by making this warm farro salad with roasted root vegetables! Simple ingredients like roasted vegetables, lemon and rosemary complement each other perfectly. Make it vegan by simply omitting the goat cheese. Meal prep friendly!

warm farro salad with roasted vegetables

Sometimes I just don’t feel like eating a cold, lettuce based salad when it is still cold and blustery outside. You know? Luckily, grain based salads like this warm farro salad with roasted root vegetables can come to the rescue!

How to Make this Warm Farro Salad

  • This salad starts by roasting up some of my favorite root veggies: butternut squash and rainbow carrots but can easily be adapted to whatever roasted vegetables you may have on hand. Some other veggies that would be great for this salad include: Brussels sprouts, broccoli, cauliflower, and sweet potato.
  • To cook the farro, you’ll add 2 cups of water/broth to a saucepan with 1 cup of rinsed farro. Simmer for 15 minutes until tender and drain any excess water. Easy-peasy! Cook up a batch of farro on the weekend and add it to salads all week.
  • To incorporate some greens, I also sautéed some bagged spinach with lots of garlic since you can’t have a salad without a little bit of green. 😉
  • I love adding some pistachios to this salad for a little bit of crunch. Feel free to use whatever nut you prefer like almonds or walnuts.

What is Farro?

Farro is ancient grain in the wheat family. I picked it up from the bulk bins at Whole Foods the first time about a year ago. I am always looking to experiment with new ingredients in the kitchen! When cooked, farro has a chewy texture and a slightly nutty flavor. It reminds me a lot of barley, but has a bit more bite to it after cooking.

warm farro salad with roasted vegetables

Is Farro Good for You?

Nutrition-wise, farro is similar to other whole grains with 7 grams of fiber and 7 grams of protein per 1/2 cup cooked farro. If you can’t find farro, you can definitely replace it with your favorite grain/starch like barley, quinoa, brown rice, or wheat berries. You’ll need 2 cups of cooked grain to make this salad if using something other than farro.

Is Farro Gluten Free?

No — Farro is a type of wheat so it does contain gluten.

How to Serve this Farro Salad

  • Make it a meal by adding some protein like a hard boiled egg or chickpeas.
  • Serve warm or cold! Both ways this salad tastes delicious.
  • Makes a great side dish when paired with a cooked vegetable and a vegan sausage.
  • To make it vegan, leave off the goat cheese.
Warm Farro Salad with Roasted Root Vegetables

Looking for more recipes that use farro? Check out these!

  • Italian Farro Soup | Vegan
  • Strawberry Avocado and Farro Salad | Vegetarian
Warm Faro Salad with Roasted Vegetables

Warm Farro Salad with Roasted Root Vegetables

Created by: Deborah Davis

Course Entree, Salad, Side
Cuisine Mediterranean, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
5 -6
Step up your salad game by making this warm farro salad with roasted root vegetables! Simple ingredients like roasted vegetables, lemon and rosemary complement each other perfectly.
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

For the Roasted Vegetables: 

  • 1 1/2 tablespoons olive oil
  • 1 small butternut squash peeled and cubed (~3 1/2 cups)
  • 2-3 carrots peeled and sliced into coins OR quartered
  • 1/2 small red onion cut into 1/2 inch wedges
  • Dash of sea salt and ground black pepper

For the Farro: 

  • 1 cup dry semi pearled farro
  • 1 cup vegetable broth
  • 1 cup water

For the Salad: 

  • 1/2 5 oz. bag baby spinach
  • 2 cloves garlic minced (OR 1/2 teaspoon granulated garlic powder)
  • 1/2 lemon juiced ~1/2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried rosemary
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/3 cup crumbled goat cheese omit if vegan
  • 1/3 cup chopped pistachios
  • 1/4 cup dried cranberries
  • Sea salt and ground black pepper to taste

Instructions

For the roasted vegetables:

  • Preheat your oven to 375 degrees Fahrenheit. 
  • In a large mixing bowl, toss squash, carrots, and red onion in olive oil and spread in a single layer on a baking sheet. Sprinkle with salt and pepper and bake until tender and lightly browned, about 45-55 minutes. Once roasted, transfer to a large mixing bowl. 

For the farro:

  • Meanwhile, bring broth and water to a boil in a small saucepan. Add the farro, reduce to a simmer and cook until tender, about 15-20 minutes. Drain any extra liquid and transfer to a large non-stick skillet and set aside.

For the Salad:

  • Add your spinach and garlic to the same skillet as the warm farro and sauté over medium-low heat just until spinach is wilted. 
  • Add to the mixing bowl with the roasted vegetables.
  • Stir in the lemon juice, lemon zest, rosemary, vinegar, olive oil, goat cheese, pistachios, and cranberries. Season with additional salt and pepper, to taste. Serve warm or chilled.

Notes

  • Salad will keep in the refrigerator for up to 3 days. 
  • Freezes well in an airtight container. When ready to eat, allow to thaw in the fridge overnight or microwave in covered dish until warm. 

Nutrition

Serving: 1/5 salad | Calories: 315kcal | Carbohydrates: 37.5g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 80mg | Fiber: 7.5g | Sugar: 2g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe
Warm Farro Salad with Roasted Root Vegetables 2

posted in: Main Dish, Popular Posts, Salads, Vegetarian

Previous
Carrot Cake Oatmeal
Next
Vegan Lasagna with Tofu Ricotta

Reader Interactions

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Valerie says

    February 20, 2020

    When do you add the rosemary?

    Reply
    • Dietitian Debbie says

      February 24, 2020

      Hi Valerie, You’ll need to add the rosemary in the very last step. I added it to the directions above. Thanks for catching that!

      Reply
      • Valerie says

        March 2, 2020

        5 stars
        Thanks so much! I ended up roasting the veggies with the rosemary before seeing your response. I’ll have to try it in the dressing next time. We used this recipe for a hospital event and everyone loved it!

        Reply
  2. Barbie says

    May 12, 2020

    Is this recipe enough for 4 adults as a main dish? It sounds delicious!

    Reply
    • Dietitian Debbie says

      May 17, 2020

      Hi Barbie! This is enough for 4 adults as a side dish.

      Reply
  3. Cheryl says

    July 16, 2020

    this recipe looks delicious. I’m going to make it tonight. I don’t see listed in the recipe what temperature to set the oven to roast the vegetables. Am I missing it? I roast butternut squash all the time so I’m going to go with what I know, but wondered what temp you recommend.

    Reply
    • Dietitian Debbie says

      July 16, 2020

      Thanks for pointing that out Cheryl! I updated the recipe and added my usual roasting temperature of 375 degrees Fahrenheit.

      Reply
  4. Jamie Norman says

    February 19, 2021

    5 stars
    So freaking good that I’m shocked there were leftovers! Going to finish the rest for breakfast tomorrow with a poached egg on top!

    Reply
  5. Jessica says

    June 3, 2021

    5 stars
    This was absolutely delicious. Healthy, filling and it reminds me of fall. I highly recommend this recipe!

    Reply
    • Kelly says

      October 23, 2021

      When do you add the pistachios and cranberries?

      Reply
      • Dietitian Debbie says

        October 23, 2021

        You add them in the last step – I updated the directions in the recipe card. Thanks for catching that!

        Reply
  6. Patti M says

    October 16, 2021

    5 stars
    This was so yummy. I substituted feta for goat. Delicious. Highly recommend

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome, I'm Debbie

The Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!

Search

Featured Recipes

  • lemon raspberry smoothie
    Lemon Raspberry Smoothie
  • White Bean Pesto Salad with Arugula
    White Bean Pesto Salad with Arugula
  • Vegan Lemon Blueberry Baked Oatmeal
    Vegan Lemon Blueberry Baked Oatmeal
  • Strawberry Mint Margarita
  • strawberry spinach salad with lemon poppyseed dressing
    Strawberry Spinach Salad with Lemon Poppyseed Dressing
  • Strawberry Rhubarb Compote

What's For Dinner?

V
Vegan
GF
Gluten-Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2022, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!