Warm Farro and Roasted Root Vegetable Salad
with lemon-dill vinaigrette
This warm salad of colorful fall vegetables and the hearty grain farro is topped with a fresh citrus vinaigrette. We love how versatile and adaptable this salad is. Pack it up for lunches or serve leftovers on the side with steak or grilled chicken.
- Farro, pearled and uncooked (sub quinoa) (for 2 meals) - 1 1/2 cups
- Cauliflower - 1 head, florets
- Potatoes, sweet (sub butternut or acorn squash) - 1 lb, cubed
- Carrots (or a combination of carrots and parsnips) - 1 lb, chopped
- Onions, red - 1/2, chopped
- Garbanzo beans (14 oz / 387 g) - 1 can, drained and rinsed
- Oil, olive - 1 Tbsp
- Vinegar, red or white wine - 1 tsp
- Dill, fresh - 2 tsp, chopped
- Lemons - 1/2, zest and juice of
- Mustard, Dijon - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Honey - 1 tsp
- Oil, olive - 1/4 cup
- Farro - If prepping right before cooking, get the vegetables roasting in the oven before returning to this step. This makes enough farro for Wednesday’s dinner. (If using quinoa as a sub, cook according to package directions.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve 1 cup / 190 g for Wednesday (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
- Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
- Chop dill.
- Drain and rinse garbanzo beans.
- Heat oven to 500F / 260C degrees.
- Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
- Uncover vegetables and add chickpeas. Pour olive oil and vinegar (the portion for the salad) over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through.
- Zest and juice lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
- Toss roasted vegetables with farro. Serve with dressing over top and enjoy!
Did prep ahead - if not would have taken WAY too long. Really tasty. Will make again.0 Helpful
Solid, healthy vegetarian meal. Used tons of salt, doubled the dressing. Yum!0 Helpful
This is a simple easy dish. Great for a hearty fall dinner or a thanksgiving side. I roasted the veggies for about 5 extra minutes (25 min total). To the dressing I added extra lemon juice & garlic. To the final dish I added freshly roasted pumpkin seeds and feta. I think next time I'd love to add cloves of roasted garlic!0 Helpful
Liked it a lot but needed much more roasting time and I would say that I can't wait to make it again but the prep for the veggies takes forever. But all in all very tasty.0 Helpful
I found it to be very dry. use sweet potato or butternut (wet squash); and use more vinaigrette in total. It would make a decent hearty fall side-dish.0 Helpful
This was fairly good but not a ton of flavor. We added Sriracha to spice it up a bit. Be warned that the time estimate is far too small unless you have professional knives and professional knife skills or have chopped all your veggies in advance. Occasionally CookSmarts recipes grossly underestimate the time it takes to make something. This was one of those times. So frustrating when you're trying to plan weeknight meals.0 Helpful