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.
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Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
487
Just a moment...
% Daily Value
Total Fat
20g
30%
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Saturated Fat
3g
14%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
268mg
11%
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Total Carbohydrate
69g
23%
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Dietary Fiber
12g
50%
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Sugars
12g
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Protein
13g
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Prep
- 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.
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Make
- 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!
Nutrition Facts
Amount Per Serving
Calories
487
Just a moment...
% Daily Value
Total Fat
20g
30%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
268mg
11%
Just a moment...
Total Carbohydrate
69g
23%
Just a moment...
Dietary Fiber
12g
50%
Just a moment...
Sugars
12g
Just a moment...
Protein
13g
Just a moment...
Reviews
Ratings
53 reviews
Took a while but was also super easy, once all the chopping was done. Made with acorn squash, half carrots half sweet potato, cauliflower and onion. Very filling, super delicious.
0 HelpfulThis 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 HelpfulLiked 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