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Farro Salad with Roasted Root Vegetables

UVK has no shortage of excellent farro salad recipes, but this vegan farro dish is one of the best! It’s delicious warm or cold, makes a nice holiday or winter side dish, and packs a flavorful punch.

The dressing has it all–olive oil infused with red onion, orange juice, orange zest, balsamic vinegar, dijon mustard and fennel powder. With the right amount of salt and black pepper to balance it all out, it’s so, so good with the roasted root veggies and farro.

This vegan farro salad recipe holds up well. It can be made ahead of time. Just make sure to taste and if necessary, refresh the flavors before serving (more balsamic? salt?).

A few things…

  • ・Not a big orange juice drinker? Buy 1 navel orange. Zest it and then, juice it.
  • ・No fennel powder on hand? It’s better with it, but still good without it.
  • ・If you’ve got some leftover farro salad, try mixing in some arugula for a tasty variation.
Cold or warm, this vegan farro salad with beets, carrots and parsnips is hearty and tasty!
Enjoy this farro salad with arugula mixed in. Absolutely delicious!

Farro Salad with Roasted Root Vegetables

4 cups broth (I used 2 Edward & Sons Not-Chick’n Bouillon Cubes + 4 cups water)

2 cups water

1 cup farro

1 cup small diced carrots

1 cup small diced parsnips

1 cup small diced beets

2 Tbsp + ¼ cup olive oil

¼ cup chopped red onion

¼ cup orange juice

2 Tbsp balsamic vinegar

1 tsp fresh orange zest

¼-½ tsp fennel powder

½ tsp dijon mustard

½ tsp salt

Black pepper, to taste

2 Tbsp finely chopped fresh parsley

2 Tbsp finely chopped raw walnuts

1. In a medium saucepan, add the broth and water. Cover and bring to a boil. Add the farro. Lower to a simmer uncovered for ~30 minutes or until soft enough to enjoy eating. Drain in a colander and set aside to cool.

2.While the farro is boiling, preheat the oven to 375º F. Line a large sheet pan with non-stick aluminum foil. Set aside.

3. Then, add the carrots, parsnips, beets and 2 Tbsp olive oil to a large mixing bowl. Season with a dash of salt and black pepper. Stir around until well coated.

4. Spread the carrots, parsnips and beets in a single layer across the sheet pan. Bake at 375º F for 25-30 minutes, or until tender enough to enjoy eating. Remove from the oven and set aside.

5. While the veggies are roasting, add ¼ cup olive oil and the red onion to a small skillet over high heat. When it just begins to sizzle, stir around the red onions for 20 seconds. Be careful not to allow anything to brown or burn. Then, remove from heat and allow to cool.

6. When the onions and olive oil have completely cooled, add them to the large mixing bowl. Then, add the orange juice, balsamic vinegar, orange zest, fennel powder, dijon mustard, salt and black pepper. Whisk together.

7. Add the cooked farro, roasted vegetables, parsley and walnuts. Stir together and taste. Adjust seasonings, if necessary (more balsamic? salt?). Serve warm or cold.

An easy vegan farro salad recipe

6 replies on “Farro Salad with Roasted Root Vegetables”

If it’s easier to find wheat berries, they would probably work well too. But hopefully, it comes together! 🙂

For the beets, I usually peel them with a potato peeler before chopping them up, but some people like the skin on. I think it’s more a matter of preference.

Can’t wait for you to try it!

OF COURSE EVERYTHING BUT THE FARRO. WHAT ARE YOUR THOUGHTS OF SUBBING BARLEY? IS SO, SAME AMOUNT OF WATER? THIS RECIPE SOUNDS Soooo GOOD!
ANYTHING WITH BEETS ADDED! THANK YOU.

Thank you for reaching out! You could try subbing barley. I would use 3 cups broth and 1 cup barley. Add together to a medium saucepan. Bring to a boil, and then, simmer over low for 25-30 minutes. If it gets low on broth, add a little water. If you go with barley, let us know how it works out.

You are so welcome. I hope you love it!

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