Let Me Tell You About This Farro Salad

You know those days when you peek in the fridge and just hope something will magically appear that’s both healthy and satisfying? Yeah. That’s pretty much how this Healthy Farro Salad With Roasted Vegetables came to be, at least in my house. The first time I made it, I was half-convinced it’d be bland, but I was so wrong. Turns out, it’s kind of a crowd-pleaser (even for my partner who claims to hate “birdseed grains”—his words, not mine). Sometimes I make this on Sunday afternoon and, unless I hide it, by Monday evening it’s already vanished.

Oh, and quick story—once I dropped a whole tray of freshly roasted veggies right on the floor. The dog was thrilled; I was less so. Moral of the story: always clear a space before you start clattering about. Anyway, let’s get to it before my mind wanders into another kitchen disaster.

Why Do I Keep Making This?

I make this when I feel like eating something hearty but not heavy—you know? Like, not another boring salad. The farro is chewy in a good way.
My family goes crazy for this because the veggies caramelize really nicely in the oven (honestly, you could eat those on their own, but that’s another recipe!)
Sometimes, when I’m feeling lazy, I just toss everything together and call it a day; it still turns out great. Don’t stress the details too much. Actually, I find it works better if you don’t overthink it.
Oh and on a hot day, it’s fab eaten cold straight from the fridge, spoon in hand.

Stuff You’ll Need (Or Swap If You Like)

1 cup uncooked farro (sometimes I use barley if that’s what’s handy; my grandmother always insisted on pearled farro, but whatever you find is fine)
3 cups mixed vegetables, chopped (bell peppers, red onion, zucchini, cherry tomatoes—honestly, even carrots work. I’ve also tossed in broccoli on occasion)
2–3 tablespoons olive oil (use rapeseed oil if you’re out, but the taste is a bit different)
1 teaspoon sea salt (or just regular table salt works too—I won’t tell anyone)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano (or Italian seasoning, or a mix of thyme and basil if that’s all you have)
Juice of 1 lemon (or a splash of red wine vinegar if you’re out of lemons—don’t stress)
1/2 cup crumbled feta (optional, but I usually go for it; vegan cheese or no cheese is totally fine)
Handful fresh herbs—parsley, mint, or basil (again, whatever’s in the fridge. I’ve even used a bit of dill and it wasn’t half bad)
Extra: toasted nuts or seeds, like pumpkin seeds or almonds, if you like crunch (optional)

Here’s How I Throw It Together

Preheat your oven to 220°C (about 425°F, if you’re thinking in old money).
Chop your veggies roughly the same size; doesn’t have to be perfect, but it helps them roast evenly. Toss them in olive oil, salt, pepper, and dried herbs on a baking tray. (This is where I usually sneak a tomato… quality control!)
Roast for 20-25 minutes until golden and a little charred around the edges. If your oven is as temperamental as mine, give them a shuffle halfway. Don’t worry if they look a bit wrinkled or strange—that’s when they’re best.
While those are roasting, cook yer farro: Rinse it, then pop it in a saucepan with salted water (about 3 cups). Bring to a boil, then simmer for 20–30 minutes. Taste it; should be firm but not crunchy (think: al dente pasta).
When it’s done, drain and let it steam dry a bit in the colander—that’s when I inevitably manage to splash myself. Fun.
Combine: Toss the slightly cooled farro with your warm roasted veggies in a big bowl. Squeeze over lemon juice, add a splash more olive oil if you’re feeling generous, and fold in your herbs, feta, and nuts if using.
Stir, taste, and adjust the seasoning—sometimes I add more lemon, sometimes more feta. Nobody’s judging; do your thing.

Notes (The Real Stuff I Picked Up Over Time)

Don’t skip rinsing the farro. First time I made this, I didn’t, and the pot looked like a bubbling science experiment.
The salad tastes even better the next day, though honestly, in my house it never lasts more than a day!
Use whatever vegetables you have—this isn’t the time for grocery store anxiety.

Things I’ve Tried (Some Worked, Some…Not)

Swapped farro for quinoa; actually, I find it’s a bit less chewy but good if you want something gluten free.
Did a version with roasted sweet potato—delicious, but it does fall apart a bit.
I tried adding olives once… but that was a step too far for my lot. Maybe you’ll like it? (Or not.)

Do You Need Special Kit?

A big bowl and a decent knife, that’s about it.
If you don’t have a colander, just drain the farro with the lid held slightly askew. It’s not elegant but it works.
Sheet pan for roasting, obviously. I actually use a battered old tray I picked up at a charity shop.

Healthy Farro Salad With Roasted Vegetables

But How Do You Store It?

Pop leftovers in a sealed container in the fridge—it’ll keep for 2-3 days, probably. But honestly? It’s rarely made it past lunch in my family. If it does, I reckon it’s even better the next day as the lemon and herbs mingle a bit. Oh, I wouldn’t freeze it, though; the texture gets a bit odd (tried it, wouldn’t recommend).

How Do I Like to Serve This?

I love it with a poached egg on top for lunch (just don’t tell my brother, who swears eggs “ruin” everything).
We’ve taken to bringing leftovers for picnics, especially with some crusty bread. Bit of a treat, honestly.

Pro Tips (AKA: What I Learned The Hard Way)

Don’t rush roasting the vegetables. I once tried to crank up the heat to speed things along and just got burnt edges and raw insides. You want patience here!
If you cook the farro too long, it’ll get mushy. But if you undercook it, you’ll be chewing for ages. Taste it; don’t trust the packet timing blindly.
A good squeeze of lemon at the end really wakes everything up—you can’t skip it. I tried once, it just felt a bit flat.

Questions People Actually Ask Me

Can I make this ahead of time?: Absolutely! Actually, I think it tastes even better after sitting overnight because the flavors get cozy together. Just keep the herbs aside and toss them in fresh if you can.
What if I can’t find farro?: Use barley, or pearled spelt, or even brown rice in a pinch. Sure, it’s not the same, but it’ll do the job if you’re avoiding the shops! Here’s a good farro explainer from Bon Appétit if you get stuck.
Vegan version?: Skip the feta or sub with your favourite vegan cheese. I like violife, but honestly, anything goes. Extra nuts add that protein punch.
How do you keep leftovers from going soggy?: I store the salad and the dressing separately if I’m being organized (not usually, let’s be real). Adding herbs just before serving helps too. Cookie and Kate does it this way too.

P.S. Once, I added way too much garlic to the dressing and nearly scared everyone off. Take it from me: less is more with raw garlic unless you’re warding off vampires or just feeling bold. Oh, and speaking of bold, have you ever noticed how leftovers always taste better when you’re sneakily eating them with the fridge door open? Not sure why that is, but it’s true in my house.

Healthy Farro Salad With Roasted Vegetables