If you’re craving a dish that’s both nourishing and full of comforting autumnal flavors, this Farro Salad with Roasted Root Vegetables Recipe is going to become your new go-to. Imagine tender, chewy farro mingling with the natural sweetness of caramelized sweet potatoes, carrots, and red onions, all brought together by a bright, tangy herb vinaigrette. It’s a harmonious blend of textures and colors that makes every bite satisfying and vibrant—perfect for a cozy lunch, a side dish at dinner, or even a make-ahead meal that tastes just as good the next day.
Ingredients You’ll Need
The beauty of this Farro Salad with Roasted Root Vegetables Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role, whether it’s the nutty base of farro, the sweet earthiness of the root veggies, or the zesty vinaigrette that pulls everything together. Here’s what you’ll need to bring this dish to life:
- 2 cups cooked farro: The star grain, providing a chewy, satisfying texture and hearty base.
- 1 cup sweet potatoes, diced: Adds natural sweetness and a lovely orange hue after roasting.
- 1 cup carrots, sliced: Brings earthiness and a slight crunch when roasted to perfection.
- 1/2 cup red onion, chopped: Offers a sharp, savory note that mellows beautifully when roasted.
- 1 tablespoon olive oil: Helps roast the vegetables evenly while enhancing their flavors.
- Salt and pepper, to taste: Essential to season and balance the dish perfectly.
- 3 tablespoons olive oil (for vinaigrette): Adds richness and smoothness to the dressing.
- 1 tablespoon balsamic vinegar: Gives a gentle tang and depth that elevates the salad.
- 1 teaspoon Dijon mustard: Adds a slight sharpness for complexity in the vinaigrette.
- 1 teaspoon honey or maple syrup: Balances acidity with a touch of sweetness in the dressing.
How to Make Farro Salad with Roasted Root Vegetables Recipe
Step 1: Preheat and Roast Your Vegetables
Start by preheating your oven to 400°F. While it warms up, toss the diced sweet potatoes, sliced carrots, and chopped red onions in a tablespoon of olive oil, along with a generous pinch of salt and freshly ground black pepper. Spread them out evenly on a baking sheet to ensure each piece gets caramelized goodness. Roast for 25 to 30 minutes until the vegetables are tender and lightly browned—this step brings out their natural sugars, turning them irresistibly sweet and aromatic.
Step 2: Prepare Your Farro Base
If you haven’t cooked your farro in advance, now is the time to get it ready according to the package instructions. Once cooked, warm it slightly if it’s been chilled—it’ll create a comforting base that contrasts perfectly with the roasted veggies. Place the farro in a large mixing bowl, preparing it to absorb all the wonderful flavors coming next.
Step 3: Whisk Together the Vinaigrette
While the veggies roast, combine the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper in a small bowl. Whisk vigorously until the dressing is smooth and slightly thickened; this vinaigrette will coat the salad with zing and richness, balancing the deep flavors of the farro and vegetables.
Step 4: Toss and Combine
Once the roasted root vegetables are ready, add them directly into the bowl with the warm farro. Pour the vinaigrette over the top and toss gently to combine all elements without breaking the delicate veggies. This helps the grains soak up all the goodness of the dressing, creating a harmonious salad that can be enjoyed warm or at room temperature.
How to Serve Farro Salad with Roasted Root Vegetables Recipe
Garnishes
To elevate this salad further, consider topping it with a sprinkle of crumbled feta cheese for tangy creaminess or a handful of toasted nuts such as walnuts or pecans for added crunch. Fresh herbs like parsley, thyme, or rosemary brighten each forkful with subtle herbal notes that make it feel fresh and lively.
Side Dishes
This Farro Salad with Roasted Root Vegetables Recipe pairs beautifully with roasted chicken, grilled tofu, or even alongside a hearty soup for a well-rounded meal. Its filling grains and veggies bring enough substance on their own, so it also makes for a fantastic vegetarian main course.
Creative Ways to Present
For a stunning presentation, serve this salad in hollowed-out roasted sweet potatoes or on a bed of fresh greens. You can also portion it into mason jars for portable lunches or buffet-style gatherings. The rustic colors and inviting textures make it as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors actually meld and improve with time, making it an excellent option for quick lunches or easy dinners throughout the week.
Freezing
While the roasted vegetables and farro can be frozen separately, it’s best not to freeze the salad once dressed. The texture and flavor of the vinaigrette won’t hold up well after freezing and thawing. Instead, freeze any extra cooked farro or veggies to reassemble fresh salads later.
Reheating
If you prefer your salad warm, just gently reheat a portion in the microwave or on the stovetop, stirring occasionally. Avoid overheating as the salad is just as delicious at room temperature and maintains better texture that way.
FAQs
What is farro, and why use it in this salad?
Farro is an ancient whole grain with a nutty flavor and chewy texture that holds up well in salads, providing a hearty and nutritious base that complements roasted vegetables perfectly.
Can I use other root vegetables for this recipe?
Absolutely! Beets, parsnips, or turnips can be wonderful substitutes or additions. Just adjust cooking times accordingly to ensure all vegetables are tender and caramelized.
Is this salad suitable for vegans?
Yes! The Farro Salad with Roasted Root Vegetables Recipe is naturally vegan as written. Just be sure to skip adding any cheese or dairy-based toppings to keep it plant-based.
How long does the vinaigrette keep?
The homemade vinaigrette can be stored in the refrigerator for up to one week in a sealed container. Give it a quick whisk before using it again as the ingredients may separate over time.
What’s the best way to cook farro?
Rinse the farro and cook it in boiling salted water for about 20 to 30 minutes until tender but still chewy. Drain any excess water and fluff with a fork before using in the salad.
Final Thoughts
This Farro Salad with Roasted Root Vegetables Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple, wholesome, and packed with flavor, making it a perfect addition to any meal or a stand-alone delight. I can’t wait for you to whip it up and experience how the earthy roasted veggies and chewy farro come together in such a cozy, satisfying way!
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Farro Salad with Roasted Root Vegetables Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty, wholesome farro salad featuring caramelized roasted root vegetables tossed with a simple herb vinaigrette. This Mediterranean-inspired dish is perfect for cool-weather meals, offering a warm and comforting combination of nutty grains and sweet, tender roasted vegetables.
Ingredients
Salad
- 2 cups cooked farro
- 1 cup sweet potatoes, diced
- 1 cup carrots, sliced
- 1/2 cup red onion, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the root vegetables.
- Toss the vegetables: In a mixing bowl, combine diced sweet potatoes, sliced carrots, and chopped red onion with olive oil, salt, and pepper, making sure all pieces are evenly coated.
- Roast vegetables: Spread the coated vegetables in a single layer on a baking sheet and roast them in the preheated oven for 25–30 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
- Prepare the farro: Warm the cooked farro if needed, then transfer it to a large mixing bowl to serve as the base of the salad.
- Combine vegetables and farro: Add the roasted root vegetables to the bowl of farro, mixing them together gently to combine flavors.
- Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing is emulsified.
- Toss and serve: Pour the vinaigrette over the farro and roasted vegetable mixture and toss gently to coat all ingredients evenly. Serve warm or at room temperature for best flavor.
Notes
- Add crumbled feta cheese, toasted nuts (such as walnuts or pecans), or fresh herbs like parsley or thyme for extra flavor and texture.
- Use maple syrup instead of honey to make the vinaigrette vegan.
- Leftovers can be refrigerated and enjoyed cold or warmed up the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-inspired
