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 - 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)
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!