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Warm Faro Salad with Roasted Vegetables
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4.41 from 22 votes

Warm Farro Salad with Roasted Root Vegetables

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree, Salad, Side
Cuisine: Mediterranean, Vegetarian
Servings: 6 servings
Calories: 308kcal
Author: Deborah Murphy

Ingredients

For the Roasted Vegetables: 

  • 1 1/2 tablespoons olive oil
  • 3 cups cubed butternut squash
  • 2-3 carrots, peeled and sliced
  • 1/2 red onion, cut into 1/2 in wedges
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced (OR 1 teaspoon garlic powder)
  • 1 dash Sea salt and ground black pepper

For the Farro: 

For the Salad: 

  • 1/2 bag (5 oz) baby spinach
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/3 cup crumbled goat cheese
  • 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, rosemary, and garlic 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.

For the Salad:

  • Add cooked farro and roasted vegetables to a large mixing bowl. While still hot, stir in the baby spinach so that it wilts slightly.
  • Stir in the lemon juice, lemon zest, 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: 308kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 79mg | Potassium: 567mg | Fiber: 9g | Sugar: 8g | Vitamin A: 12102IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 2mg