Description
Farro roasted vegetable salad is a wholesome, savory dish full of textures and flavors that celebrates plant-based eating. It’s flexible, meal-prep friendly, and can be served warm or chilled.
Ingredients
1 cup uncooked farro (semi-pearled or whole)
1 medium sweet potato, peeled and cubed
2 carrots, diagonally sliced
1 zucchini, halved and sliced
1 red onion, wedged
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon smoked paprika
Fresh parsley (for garnish)
For the lemon-tahini dressing:
3 tablespoons tahini
Juice of 1 lemon
1 garlic clove, finely grated
1 tablespoon maple syrup
1 to 2 tablespoons warm water (as needed)
Instructions
1. Preheat your oven to 425°F (218°C).
2. Cook the farro according to package instructions. Drain and set aside to cool slightly.
3. Spread sweet potato, carrots, zucchini, and red onion on a baking sheet.
4. Lightly drizzle with olive oil, then sprinkle with salt, pepper, and paprika. Toss to coat.
5. Roast for 30 minutes, flipping halfway for even browning.
6. Whisk together tahini, lemon juice, garlic, maple syrup, and water until smooth.
7. Combine the farro and roasted vegetables in a large mixing bowl. Drizzle with the dressing.
8. Garnish with fresh parsley and cracked pepper.
Notes
Optional: Add kale, arugula, or pepitas for crunch and color.
Swap zucchini with eggplant or Brussels sprouts, sweet potatoes with butternut squash or beets.
Whole farro gives more bite, while semi-pearled cooks faster.
Serve warm or chilled.
Store dressing separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: farro, roasted vegetables, tahini dressing, meal prep