This farro salad with roasted vegetables is the perfect fresh side dish for your next dinner party! Filled with sweet potato, shallots, and roasted garlic, then tossed in a homemade Italian dressing, this chilled farro sweet potato salad will be your new favorite vegetarian appetizer.
Sometimes you just want to shake up your weekly rice bowl or salad recipes. This easy and delicious chilled farro salad with roasted vegetables is the perfect answer to your routine recipe slump! Filled with sweet potatoes, garlic cloves, farro, and mouthwatering spices, this easy vegetarian recipe is sure to please the whole family.
Turn this farro salad recipe into an easy weeknight meal by serving with a side of sous vide whole chicken or with a cup of chilled zucchini soup.
Ingredients for farro salad with roasted vegetables
You only need a few key ingredients for this farro salad with roasted vegetables recipe, including:
- A large sweet potato
- A large shallot
- Carrot
- Farro
- Orange pepper
- Spinach
The dressing
- Basil
- Parsley
- Parmesan cheese
- Ground pepper and salt
Additionally, you will need to have olive oil and a few other pantry staples on hand.
How to make farro salad with roasted vegetables
Step 1: Roast vegetables. First start by preheating the oven to 400 degrees F. While the oven is preheating, go ahead and line a large rimmed baking sheet with parchment paper. Next, dice and chop your ingredients. The sweet potato, shallot, and garlic cloves should be in 1″ cubes, while the pepper should be diced.
For extra help with veggie chopping, learn how to dice a pepper.
Once all of your vegetables have been prepped, then, in a large bowl, mix together the sweet potatoes, shallot, garlic, olive oil, salt, and paprika.
Transfer all of these ingredients to the baking sheet and then roast in the oven at 400 degrees F for 25-30 minutes. Make sure you flip the vegetables halfway through cooking! When finished, set aside to cool for about 5 minutes.
Step 2: Cook the farro. Next, add farro and water to a medium pot on the stove. Bring the water to a boil over high heat. Once the water begins to boil, lower the heat to low and simmer the farro for 25 minutes.
Be sure to check on the farro a few minutes before time is up to make sure it’s not sticking to the pot. You will know the farro is finished when it is soft, yet slightly sticky with a little bite to it. Set aside to cool for 5 minutes.
Step 3: Make the dressing. Now, in a large bowl, whisk together all of the Italian dressing ingredients: olive oil, vinegar, salt, basil, pepper, parsley, and freshly grated parmesan cheese.
Step 4: Plate the ingredients. After that, add the cooked farro and raw vegetables to the large bowl holding the dressing. Toss together. Then add a large scoop of farro salad to individual plates or a serving platter. Top with the roasted vegetables. Finally, serve warm immediately, at room temperature, or chilled.
If you love sweet potato recipes, I have another one for you to check out. See this easy roasted Brussel sprouts and sweet potatoes side dish.
Also try this recipe for crock pot sweet potatoes.
FAQs
Do you use minced garlic for this recipe?
No, and it’s actually very important to keep the garlic in large chunks instead of mincing it. This will prevent the garlic from burning in the oven. Garlic roasted this way has a deep, sweet flavor and isn’t overpowering (like it would be if served raw) when prepared this way for the salad.
What is farro salad made of?
This healthy, delish and unusually fresh salad is a blend of grains, roasted vegetables, and parmesan cheese. Like most farro salads, I toss mine in a simple, homemade Italian dressing.
What is farro?
Farro is a wheat grain that is very nutrient-dense. Farro is also high in protein and fiber.
What goes well with farro?
This recipe with roasted vegetables is one of my favorite ways to enjoy farro, but you can also serve it with soup, add it to a hash for breakfast, or alongside your favorite greens.
What can I substitute for farro?
I would recommend you substitute quinoa if needed, as they have similar qualities and flavors.
Final tips for making farro salad with roasted vegetables
- Roast veggies without foil. Sometimes, we’re tempted to wrap our vegetables in foil before throwing them in the oven, but keep the foil off to roast! You cover vegetables when you want them steamed, and for this roasted vegetables recipe, we want them browned.
- Make farro salad ahead. This recipe is good served warm or cold! You can easily make farro salad with roasted vegetables ahead of time, then heat up or eat right out of the refrigerator. Perfect for meal prep or an easy work-from-home lunch.
- Keep the leftovers. Farro salad is perfect for leftovers. Add it to a salad or your favorite protein throughout the week. Store your leftover farro salad with roasted vegetables in an airtight container in the refrigerator for up to 2 days.
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More delicious ways to cook with herbs
- Cilantro jalapeno ranch sauce
- Cilantro lime dressing
- Fresh Italian basil topped homemade pizza
- Tortellini pasta salad with cilantro
- Sautéed mushrooms with thyme
- Sautéed garlic dill carrots
- Thai basil stir fry with frozen vegetables
- Chicken breast sous vide marinades
- Steak sous vide marinades
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Chilled Farro Salad With Roasted Vegetables Recipe | Sip Bite Go
Ingredients
For roasted vegetables:
- 1 sweet potato large, cut into 1" cubes
- 1 shallot large, cut into 1" cubes
- 3 cloves garlic cut into 1" cubes
- ½ tbsp olive oil
- ½ tsp salt
- ¼ tsp paprika dried
For farro:
- 1 cup farro dried
- 2 cups water
For Italian dressing
- 1½ tbsp olive oil
- 2 tbsp vinegar white wine or champagne vinegar
- ½ tsp salt
- ½ tsp basil dried
- ¼ tsp pepper fresh, ground
- 1 tbsp parsley fresh, chopped
- 1 tbsp parmesan cheese fresh, grated
For finishing:
- 1 cup spinach fresh, diced
- 1 orange pepper medium, diced
- 1 carrot medium, diced
Instructions
- Roast vegetables. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix together the sweet potato, shallot, garlic, olive oil, salt, and paprika. Transfer to the baking sheet and roast vegetables in the oven at 400 degrees F for 25-30 minutes, flipping halfway. Set aside to cool for 5 minutes.
- Cook the farro. Add farro and water to a medium pot on the stove. Bring the water to a boil over high heat. Once the water begins to boil, lower the heat to low and simmer farro for 25 minutes. Check on farro a few minutes before time is up to make sure it’s not sticking to the pot. When it’s done. Farro will be soft, yet slightly sticky with a little bite to it. Set aside to cool for 5 minutes.
- Make the dressing. In a large bowl, whisk together all Italian dressing ingredients: olive oil, vinegar, salt, basil, pepper, parsley, and freshly grated parmesan cheese.
- Plate all ingredients for this chilled farro salad recipe. Add the cooked farro and raw vegetables to the large bowl holding the dressing. Toss together. Add a large scoop of farro salad to individual plates or a serving platter. Top the roasted vegetables. Serve warm immediately, at room temperature, or chilled.
Notes
- Don’t mince the garlic. It’s important to keep the garlic in large chunks instead of mincing it so it doesn’t burn in the oven. Garlic roasted this way has a deep, sweet flavor and isn’t overpowering (like it would be if served raw) when prepared this way for the salad.
- Roast veggies without foil. Sometimes, we’re tempted to wrap our vegetables in foil before throwing them in the oven, but keep the foil off to roast! You cover vegetables when you want them steamed, and for this roasted vegetables recipe, we want them browned.
- Make farro salad ahead. This recipe is good served warm or cold! You can easily make farro salad with roasted vegetables ahead of time, then heat up or eat right out of the refrigerator. Perfect for meal prep or an easy work-from-home lunch.
- Keep the leftovers. Farro salad is perfect for leftovers. Add it to a salad or your favorite protein throughout the week. Store your leftover farro salad with roasted vegetables in an airtight container in the refrigerator for up to 2 days.
Rose B says
Just made this recipe tonight for a work Friendsgiving! It was really easy to follow. I doubled the recipe. The taste test will be tomorrow and I plan to serve cold. I had a little taste and the flavors are great! Thanks for sharing!
Jenna Passaro says
Hope you enjoy it! My meat recipes here get LOTS of love, but the veggie ones I’m really into because they are so healthy and make great use of seasonal veggies. I add them for people like you looking for easy veggie side dishes. BEST!