Farro and Roasted Vegetable Salad totally saved my Tuesday night last week. You know those days. Work runs late, you’re drained, and you just can’t bring yourself to face another boring chicken breast or—let’s be honest, another delivery order. I swear, this salad bursts with flavor and puts those sad desk lunches to shame. Plus, it’s way more filling than you expect. If your kitchen routine needs a rescue mission, you’ll want to bookmark this one right next to this fresh and delightful cucumber avocado tomato salad recipe. 
Ask an Irresistible, Sweet-Tooth Question
Quick question. Do you ever crave something hearty but still…bright? Like, you want a meal that feels kind of indulgent but doesn’t leave you feeling heavy and sluggish? Oh, and bonus points if it’s colorful enough to distract you from the same old same old. Seriously, I’ve found myself opening the fridge just to look at the leftovers (it’s kind of embarrassing).
Why You’ll Love This Recipe
Here’s the real talk: Farro and roasted veggie salad is stupid simple but it tastes like you’ve ordered at some five-star restaurant. No, really. The veggies get all caramelized and sweet in the oven (so easy!), and the farro brings this gentle chew. There’s also this flexibility; swap in whatever you already bought thinking “oh, I’ll use that.” It can be warm. It can be cold. It holds up in the fridge like a champ. Great for work lunches, those eat-out-of-the-bowl-on-couch dinners, or your “I actually meal prepped” brag moment.
Ingredients
I try not to stress about the ingredient list—use what you have, seriously. The basic musts:
- Farro: Grab the pearled kind if you’re in a hurry.
- Veggies: Think zucchini, bell peppers, red onion, and cherry tomatoes. Broccoli or butternut squash? Go wild.
- Olive oil, salt, pepper: Skip one and you’ll know it.
- Balsamic vinegar: Just a tiny splash.
- Herbs: Basil or parsley wake everything up.
- Optional extras: Feta cheese, olives, or toasted nuts bring extra pizzazz.
See what I mean? If you accidentally let a veggie get a little floppy, throw it in. Trust.
Timing
Here’s what I love: almost all of the work is hands-off. Chop, toss, roast, stir. That’s it.
- Chopping and prepping: Roughly 10 minutes, tops.
- Roasting: About 25 minutes—read an article, unload the dishwasher, vibe with music.
- Cooking farro: It’ll run alongside the roasting, maybe 20-30 minutes depending on your farro.
- Toss and assemble: 5 minutes. Maybe less if you’re hungry and fast.
If you line your pans and don’t overthink the cuts, it’s honestly fuss-free. Not bad for a weeknight.
Step-by-Step
So, no fancy instructions here. Let’s keep it relaxed. Wash and chop those veggies into bitey pieces. Toss with olive oil, salt, and pepper. Spread on a big baking tray and slide into a hot oven (425°F is my sweet spot). Roasting brings out all those hidden flavors, and you’ll start smelling everything getting toasty. Meanwhile—here’s where multitasking kicks in—simmer your farro until it’s soft but still a little chewy. Don’t forget to salt the water. When both are done? Dump it all into a bowl. Hit it with your balsamic. Toss in the herbs and anything extra. Taste, adjust. It’s all about making it yours.
Nutritional Information
People ask how healthy this actually is. Seriously, it’s packed. Farro is loaded with fiber and keeps you full. The veggies bring vitamins and that gorgeous color. Olive oil gives you good-for-you fats, and it’s all plant-based unless you go ham with cheese. High protein, low-stress, fewer weird ingredients. I find it fills me up for hours without that “I need a nap now” feeling. Win-win.
Healthier Alternatives
Wanna lighten things up even more? Go for it. I sometimes swap in brown rice if the farro bin is empty. Veggies can be all non-starchy to slash the calories, or toss in some spinach right at the end for extra green. Ditch the cheese (if you want it vegan) or sprinkle in hemp seeds for protein. Honestly, you won’t miss the heavy dressings. The sweetness from roasted veggies just nails it for flavor.
Serving Suggestions
Here’s a few fun ways to serve this farro and roasted vegetable salad:
- Scoop over greens for a power lunch.
- Top with a soft-boiled egg for extra protein (it’s dreamy).
- Pair with grilled fish or chicken if you’re feeling meaty.
- Stuff inside a pita with hummus—chef’s kiss.
That’s it. Instant variety. Who needs another boring salad? Oh, and if salad’s your thing, check out more ideas in this category of salad recipes from my blog.
Common Mistakes
I’ll admit, my first try was a tad…mushy. Here’s some things I learned. Don’t overcrowd your veggies on the baking tray–they need space, like introverts at a party. If you rush and skip tossing the veggies with oil, they kinda shrivel (in a sad way). Overcooking the farro makes it steal the show, which isn’t the goal. Oh, and add the fresh herbs at the very end for max zing. Still, it’s hard to mess this up.
Storing Tips
The best part? Leftovers. Store this farro and roasted vegetable salad in an airtight container. It keeps well for four days—probably more, but mine never lasts that long. Warm it or eat cold, both work. If it gets a little thick, a splash of lemon juice or olive oil wakes it right up.
FAQs
Can I use other grains?
Sure, barley or quinoa work. Farro gives that special chew though.
What vegetables roast best?
Honestly, whatever’s in your fridge—zucchini, bell peppers, sweet potato, eggplant…knock yourself out.
Can I make it vegan?
Absolutely, just skip cheese and stick to plant add-ons. It’s totally satisfying either way.
How do you keep leftovers fresh?
Seal it up in the fridge. Add more dressing before serving if it dries a bit.
Is this good for meal prep?
Yup, this is a meal prep hero. Stays tasty for days!
You Have to Try This!
So, there you have it. Easy, filling, ridiculously healthy, and not even a little bit boring. If you’re a salad fan or just need a weeknight save—try this once and you’ll see what I mean. For more inspiration, check out these twists from the salad universe like the Warm Farro Salad with Roasted Root Vegetables or this vibrant Roast Vegetable Salad with Farro. Promise, your taste buds will be cheering you on. 
Farro and Roasted Vegetable Salad
Ingredients
Main Ingredients
- 1 cup farro, pearled Can use other grains like barley or quinoa.
- 2 cups zucchini, chopped Can substitute with other veggies.
- 1 cup bell pepper, chopped
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil Essential for roasting.
- to taste salt and pepper Adjust based on preference.
- 1 tablespoon balsamic vinegar For drizzling at the end.
- 1 tablespoon fresh basil or parsley, chopped Uncooked; add at the end.
- optional feta cheese, olives, or toasted nuts For added flavor and texture.
Instructions
Preparation
- Wash and chop the vegetables into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a large baking tray.
Roasting
- Preheat the oven to 425°F (220°C).
- Roast the vegetables in the oven for about 25 minutes, until caramelized and tender.
Cooking Farro
- In a separate pot, bring salted water to a boil.
- Add the farro and simmer until soft but still chewy, about 20-30 minutes.
Assembly
- Once both the farro and vegetables are cooked, combine them in a large bowl.
- Drizzle with balsamic vinegar and toss in herbs and any optional extras.
- Taste and adjust seasoning as necessary.
