This Warm Farro Salad with Roasted Root Vegetables is a flavorful and comforting dish packed with healthy veggies and nutritious farro. Chewy and nutty farro marries beautifully with roasted butternut squash, carrots, and red onions. Add the pistachios and cranberries for a little crunch and pop of color, and toss the salad with an easy homemade salad dressing. I like to toss in the crumbled goat cheese too, but feel free to omit it if making this vegan.
This salad starts out by roasting the vegetables with olive oil, salt and black pepper. In the meantime, prepare the farro: Bring the broth and water to a boil and add the farro. Simmer until tender, then drain any extra liquid and transfer the farro to a skillet. Add the spinach and garlic and sauté until the spinach just wilts. To make the dressing, combine the ingredients in a mason jar and shake to blend well. Assemble the salad by combining the cooked farro with roasted vegetables, chopped pistachios, dried cranberries, and goat cheese. Pour the prepared dressing over the salad and toss to coat. Eat warm and enjoy!
To make the Warm Farro Salad with Roasted Root Vegetables, you will need the following ingredients:
Preheat the oven to 375 °F.
In a large mixing bowl, toss 3 ½ cups butternut squash, 2-3 sliced carrots, and ½ a small red onion cut into ½-inch wedges with 1 ½ tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle the veggies with a dash of salt and black pepper.
Roast the veggies for about 45-55 minutes or until tender and lightly browned. Once roasted, transfer the vegetables to a large bowl.
In the meantime, prepare the farro: Bring 1 cup broth and 1 cup water to a boil in a small saucepan. Add 1 cup dry semi-pearled farro, stir and reduce the heat to a simmer and cook until tender, about 15-20 minutes. Drain any extra liquid and transfer the farro to a large non-stick skillet.
To the skillet, add 2 ½ ounces baby spinach and 2 minced cloves garlic and sauté over medium-low heat until the spinach just wilts.
Transfer the farro and spinach to the bowl with the roasted vegetables.
In a mason jar, combine ½ tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried rosemary, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, and a dash of sea salt and black pepper and screw a lid on. Shake to blend well.
To assemble the salad, stir in ⅓ cup chopped pistachios, ¼ cup dried cranberries, ⅓ cup crumbled goat cheese, and the prepared dressing. Taste and adjust salt and black pepper to taste.
Serve warm and enjoy!
This Warm Farro Salad with Roasted Root Vegetables is a delicious and versatile recipe to add to your fall rotation. It is full of comforting flavors and textures and is perfect for a chilly day. Give this recipe a try soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes! We love seeing what you’ve made!
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