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Warm Farro and Roasted Root Vegetable Salad
with lemon-dill vinaigrette

Active: 25 min Total: 50 min
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 and Roasted Root Vegetable Salad:
  • 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
Lemon-Dill Vinaigrette:
  • 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


  1. 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)
  2. Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
  3. Chop dill.
  4. Drain and rinse garbanzo beans.

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  1. Heat oven to 500F / 260C degrees.
  2. 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.)
  3. 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.
  4. Zest and juice lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
  5. Toss roasted vegetables with farro. Serve with dressing over top and enjoy!



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