Lemon Herb Farro Salad with Roasted Vegetables
Lemon Herb Farro Salad with Roasted Vegetables
Bright, vibrant, and full of texture, this Lemon Herb Farro Salad with Roasted Vegetables is the perfect balance of nutty grains and tender, caramelized veggies. It’s ideal for a wholesome lunch, a make-ahead meal, or a side dish that can complement any dinner. With zesty lemon and fresh herbs, this salad feels fresh and satisfying year-round.
Why You Will Love This Recipe
This salad is a one-bowl wonder: it’s easy to prepare, packs well for lunchboxes, and delivers layers of flavor and nutrition. The farro provides a chewy, hearty base, while roasted vegetables add sweetness and depth. A bright lemon-herb dressing ties everything together, making it a versatile dish that can be served warm, at room temperature, or chilled.
Nutrition Snapshot
Approximately 350 calories per serving, with a balance of complex carbohydrates, plant-based protein, and fiber. Key nutrients include vitamin C from the lemon and roasted vegetables, magnesium from the farro, and antioxidants from fresh herbs.
Recipe Metadata
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Ingredients
Salad
- 1 cup (200 g) pearled farro
- 2 cups (480 ml) water or low-sodium vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
Lemon Herb Dressing
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast the vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- While vegetables roast, rinse the farro under cold water. In a medium saucepan, combine farro and water or broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until tender. Drain any excess liquid.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, parsley, basil, salt, and pepper.
- In a large mixing bowl, combine cooked farro, roasted vegetables, and cherry tomatoes.
- Pour the dressing over the salad and toss to coat evenly.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve warm, at room temperature, or chilled.
- Garnish with extra fresh herbs if desired.
Time-Saving Tips
You can roast vegetables in advance and store them in the fridge for up to 3 days. Cook farro ahead of time and reheat or serve cold. Using pre-chopped vegetables can also cut prep time significantly.
Ingredient Substitutions & Variations
Swap farro for quinoa or brown rice for a gluten-free option. Try adding roasted sweet potato, carrots, or asparagus depending on seasonal availability. Fresh herbs can be replaced with a dried herb blend if needed.
Storage & Meal-Prep Notes
Store salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate if planning to refrigerate, then toss before serving to maintain freshness. This salad can also be frozen, though texture may slightly change; it’s best enjoyed fresh or chilled.
Serving Ideas or Pairings
Pair with grilled protein such as chicken, tofu, or fish, or enjoy as a hearty vegetarian main. A side of hummus and whole-grain pita rounds out the meal nicely.
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