This farro salad is packed with spice roasted cauliflower and carrots, feta cheese, and a zesty, herby homemade dressing. Make it tonight for dinner and have leftovers for lunch!
Grain salads – if you’ve been here before, you know I just love ’em! Grain salads end up being some of my all-time favorite recipes which I make again and again. They are simple to make, customizable, healthy, and pretty much impossible to mess up.
I’m always excited to experiment with different types of grains – quinoa, cool varieties of rice, and farro all make for tasty grain salads. I particularly love farro!
What is farro?
Farro is an ancient grain, thought to originate in Mesopotamia. It refers to three different types of wheat grain: einkorn, emmer, and spelt. If you are in the US or Europe, the most commonly found type is emmer.
Farro cooks up fluffy but maintains a unique chewy, al dente texture. It has a mild, slightly sweet and nutty flavor which is quite pleasant.
It’s also a highly nutritious grain. One half cup of uncooked farro provides 8 grams of fiber, 8 grams of protein, and various micronutrients, including antioxidants.
How to cook farro
There are a few methods for cooking farro, but I prefer to cook it like pasta. It’s super simple!
Bring a large pot of salted water to a boil. Add the farro, reduce the heat to a simmer, and cook until farro is tender and chewy. Then, drain off the excess water and you are ready to use your cooked farro.
Cooking time depends on the type of farro you purchase; 15-20 minutes for pearled farro and up to 40 minutes for whole farro.
How to make farro salad with spice roasted vegetables and feta cheese
Chop vegetables and toss with olive oil and spices. Roast in the oven.
While the vegetables are in the oven, cook the farro.
Prepare the herby dressing.
Toast pine nuts, if using.
Add the roasted vegetables, farro, feta cheese, and pine nuts to a large mixing bowl.
Pour the dressing over all the ingredients and toss to combine.
1/4 tsp ras el hanout spice blend (or same blend you used for the vegetables)
2 scallions, thinly sliced
Large handful fresh mint, chopped
Preheat oven to 415F. Line a large baking sheet with parchment paper. Toss the cauliflower and carrots with olive oil, lemon zest, spices, and a generous shake of salt and pepper. Roast for 20-25 minutes until fork tender and starting to get browned and crispy.
While the vegetables roast, prepare the farro. Bring a large pot of salted water to a boil, add the farro, and reduce heat to a simmer. Stir occasionally, cooking until the farro is tender yet still maintains a chewy “al dente” texture. Drain the farro to get rid of excess water.
Whisk together all the ingredients for the herby dressing in a small bowl. Add salt and pepper to taste.
Put roasted vegetables, farro, feta cheese, and pine nuts (if using) in a large mixing bowl. Add the dressing and toss to combine.
Serve immediately, or store in the fridge for later.
Keeps well in the fridge for up to 5 days.
Substitutions noted in the ingredients.
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