Warm Farro Salad with Roasted Root Vegetables

nutritious and delicious
Nutritious and delicious
Share it on your social network:
Or you can just copy and share this url


For the roasted vegetables:
1 Butternut squash small, peeled and cubed, 3 ½ cups
½ Red onion small, cut into ½-inch wedges
1 ½ tbsp Olive oil
dash Sea salt
dash Black pepper ground
For the farro:
1 cup Vegetable broth
1 cup Water
1 cup Semi-pearled farro dry
For the salad:
2 ½ oz Baby spinach
2 cloves Garlic minced or ½ teaspoon granulated garlic powder
½ tbsp Lemon juice
1 tsp Lemon zest
1 tsp Dried rosemary
1 tbsp Red wine vinegar
1 tbsp Olive oil
Sea salt to taste
Black pepper ground, to taste
⅓ cup Pistachio nuts chopped
¼ cup Cranberries dried
⅓ cup Goat Cheese crumbled, omit if vegan

Nutritional information

  • For the roasted vegetables:

  • For the farro:

  • For the salad:

Warm Farro Salad with Roasted Root Vegetables


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:

Ingridiens for Warm Farro Salad with Roasted Root Vegetables

Steps to make Warm Farro Salad with Roasted Root Vegetables


Preheat oven


Preheat the oven to 375 °F.


Prepare veggies for roasting


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 veggies


Roast the veggies for about 45-55 minutes or until tender and lightly browned. Once roasted, transfer the vegetables to a large bowl.


Cook farro


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.


Sauté spinach and garlic


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.


Add to bowl with roasted veggies


Transfer the farro and spinach to the bowl with the roasted vegetables.


Make dressing


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.


Assemble salad


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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

  • Recipe Reviews:
Butternut Squash and Apple Soup Recipe-Apple Butternut Squash Soup-Butternut Squash Soup with Apples-How to Roast Butternut Squash Seeds
Butternut Squash and Apple Soup
Lemony Garbanzo Salad Recipes– Homemade Lemony Garbanzo Salad – Easy Lemony Garbanzo Salad
Lemony Garbanzo Salad
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

This dish is hearty, savory, and delicious! Thanks for sharing the recipe.

Write your own review

You can optionally upload your own image along with a review