There’s something magical about a warm grain salad—it’s comforting, colorful, and packed with layers of flavor in every bite. This Warm Farro Salad with Roasted Vegetables is no exception. It’s the kind of dish that makes you feel good while you eat it—hearty, nourishing, and full of textures that keep every forkful interesting. The farro is nutty and tender, the roasted veggies are caramelized and slightly crisp, and the simple dressing ties it all together in the most satisfying way.
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Whether you’re serving it fresh from the oven or enjoying leftovers straight from the fridge, trust me—this one’s a game-changer. It’s the kind of recipe you’ll find yourself making again and again, not just because it’s easy, but because it feels good to eat. So grab your biggest mixing bowl and let’s get into it.
Why You’ll Love Warm Farro Salad with Roasted Vegetables
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Warm Farro Salad with Roasted Vegetables
Here’s the magic of this salad—it’s made with wholesome, feel-good ingredients that you can find just about anywhere. Let’s break it down:
Farro: The heart of the salad. This ancient grain is nutty, chewy, and incredibly satisfying. It holds up beautifully to the roasted veggies and soaks in all the goodness from the dressing.
Sweet Potatoes: Roasted until golden and tender, they add a cozy sweetness that balances out the savory elements.
Red Bell Peppers: Bright, slightly crisp, and a little smoky from roasting—they bring vibrant color and flavor to the dish.
Red Onion: Roasted alongside the vegetables, red onion mellows into a sweet, almost jammy texture that adds depth.
Cherry Tomatoes: These burst in the oven and turn sweet and juicy, adding pops of brightness throughout the salad.
Baby Spinach: A handful of fresh greens stirred in while the salad is still warm—just enough to wilt them slightly.
Feta Cheese: Crumbled over the top for creamy, tangy contrast. It adds richness and a salty punch.
Olive Oil & Balsamic Vinegar: The dream team for dressings. The olive oil smooths things out while the balsamic brings a sweet tang that ties it all together.
Garlic & Dijon Mustard: These two are flavor bombs in the dressing—zesty, sharp, and so satisfying.
Fresh Herbs: Think parsley, basil, or thyme—whatever you have on hand will add a burst of freshness at the end.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 425°F. This high heat gets those veggies beautifully caramelized with crisp edges and tender centers.
Combine Ingredients: Toss the sweet potatoes, red bell peppers, red onion, and cherry tomatoes in a bowl with olive oil, salt, and pepper. Make sure everything’s coated evenly.
Prepare Your Cooking Vessel: Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
Assemble the Dish: Spread the vegetables out on the sheet in a single layer. Give them space so they roast instead of steam.
Cook to Perfection: Roast the vegetables for 25–30 minutes, flipping halfway through, until tender and golden. Meanwhile, cook your farro according to package instructions until it’s al dente and chewy.
Finishing Touches: Whisk together olive oil, balsamic vinegar, garlic, and Dijon mustard to make your dressing. Toss the warm farro with the roasted vegetables, baby spinach, and dressing in a large bowl. Let the spinach wilt slightly in the warmth.
Serve and Enjoy: Sprinkle feta and fresh herbs over the top. Serve warm or at room temperature—either way, it’s going to be a hit.
Nutrition Facts
Servings: 4
Calories per serving: Approximately 380 (depending on toppings and dressing)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Warm Farro Salad with Roasted Vegetables
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious juices. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of Greek yogurt or a spoonful of hummus to complement the dish’s texture and flavors.
Vegetable Sides: Roasted carrots, zucchini, or asparagus bring extra color and nutrients to the meal.
As a Standalone: This salad is hearty enough to stand alone. Simply garnish with a drizzle of olive oil and a sprinkle of fresh herbs.
Additional Tips
Prep Ahead: Chop your veggies and cook the farro a day ahead to make assembly even faster.
Spice It Up: Add a pinch of red pepper flakes or a sprinkle of smoked paprika for a kick.
Dietary Adjustments: Make it vegan by skipping the feta or swapping it for a plant-based cheese.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
Double the Batch: This salad is perfect for meal prep. Make a big batch and enjoy it for lunch all week long.
FAQ Section
Q1: Can I substitute farro with another grain?
A1: Absolutely! Quinoa, barley, or brown rice all make great alternatives with slightly different textures.
Q2: Can I make this dish ahead of time?
A2: Yes! You can roast the veggies and cook the farro in advance. Just toss everything together with the dressing when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. It tastes great cold or lightly reheated.
Q4: Can I freeze this dish?
A4: Technically, yes—but for best texture, I recommend enjoying it fresh or refrigerated. The veggies may soften a bit more after freezing.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a skillet over medium heat for a few minutes or in the microwave in short intervals.
Q6: Can I double the recipe?
A6: Definitely! This is an easy one to scale up for meal prep or feeding a crowd.
Q7: What proteins go well with this?
A7: Grilled chicken, salmon, or chickpeas all pair beautifully for a more filling meal.
Q8: Can I serve it cold?
A8: Yes! It makes a delicious cold grain salad for lunches or picnics.
Q9: What other veggies can I use?
A9: Zucchini, cauliflower, broccoli, or even Brussels sprouts are great options—use what you have!
Q10: Is it gluten-free?
A10: Farro contains gluten, so swap it with quinoa or rice to make it gluten-free.
Conclusion
There’s just something about this Warm Farro Salad with Roasted Vegetables that makes it feel like a hug in a bowl—earthy, flavorful, and full of life. Whether you’re making it for a casual dinner, meal prepping for the week, or bringing it to a potluck, this dish has your back. It’s the kind of recipe you’ll find yourself returning to again and again, because it’s just that good. Give it a try—your taste buds (and your future self) will thank you.
Print
Warm Farro Salad with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Warm Farro Salad with Roasted Vegetables is a hearty, nutrient-packed dish tossed with a zesty curry dressing. Perfect as a comforting vegetarian main or a vibrant side.
Ingredients
- 1 cup farro, uncooked
- 2 tbsp extra virgin olive oil (Carapelli 100% Italian recommended)
- 1 red onion, chopped
- 1 sweet potato, diced
- 1 small beet, peeled and diced
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- CURRY DRESSING:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 2 tsp curry powder
- 1 tsp maple syrup
- 1/2 tsp pink salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop all vegetables into uniform pieces. Toss them with 2 tbsp olive oil and spread evenly on the baking sheet.
- Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- While vegetables roast, cook farro according to package instructions (usually simmered in water for 25–30 minutes). Drain any excess water.
- In a small bowl or jar, whisk together the curry dressing ingredients: 1/4 cup olive oil, lemon juice, minced garlic, curry powder, maple syrup, and pink salt.
- Combine cooked farro and roasted vegetables in a large bowl. Pour over the curry dressing and toss well to coat.
- Serve warm, garnished with fresh herbs if desired.
Notes
- You can roast the vegetables ahead of time and reheat when assembling the salad.
- Feel free to swap in seasonal vegetables or use pre-chopped options to save time.
- For added protein, top with chickpeas, tofu, or a poached egg.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg