Farro Salad with Spice Roasted Vegetables and Feta Cheese

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!



Herby dressing


  1. 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.
  2. 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.
  3. Whisk together all the ingredients for the herby dressing in a small bowl. Add salt and pepper to taste. 
  4. Put roasted vegetables, farro, feta cheese, and pine nuts (if using) in a large mixing bowl. Add the dressing and toss to combine.
  5. Serve immediately, or store in the fridge for later.