Farro and Roasted Vegetables Salad with Orange Dressing

Accidentally Vegan, this Farro and Roasted Vegetables Salad is complimented by its brightly flavored and super-simple Orange Dressing, so good I’ll be pouring it over everything this season!

I don’t know about you, but I love learning about and incorporating new foods into my diet. I know there are people who don’t ever try foods they weren’t served as a child. I just feel like that’s missing out on so much! So much flavor, so much nutrition, so much joy!

And, I’m aware that this Farro with Roasted Vegetables Salad is full of foods that may be new to some. Farro, first of all, is an “ancient grain”, which just means it remains unprocessed and not genetically altered for flavor or profit. So hearty, full of nutty flavor, chewy texture and fiber, that if you’ve never tried it, you just might be tempted to replace all your grains with it. And, if you’ve been following me for awhile, you know how much I love a dish that has Farro in it. 

When making this salad, I also included a big helping of roasted vegetables. Roasting brings out the natural sweetness in so many vegetables. I used sweet potato, red pepper, fennel, beet, onion, and zucchini, but when you make this, you can leave out any of those you don’t like. (Although, you know, if you try it enough times, in enough ways, you may learn to like it! – Sorry, I had to say it – it’s Science!)

And, don’t get me started on this super-simple and brightly flavored Orange Rice Vinegar Dressing! Just a few ingredients – OJ, rice vinegar, dijon, olive oil – shaken in a jar, but once you taste it, you’ll want to pour it over everything! Pinky-swear!

Lastly, I tried this plant-based salad with the addition of Nutritional Yeast, (a.k.a. “Nooch”) which, if you’ve never tried, you might want to give it a go. Just one Tablespoon of this nutty, (almost) cheesy-tasting yeast product (not to be confused with baker’s yeast), supplies just 25 calories, with 4 grams protein, 2 g fiber, a good hit of B1, B2, B6, B9 and B12! A tasty multi-vitamin indeed! (Note: it’s not for those on certain medications or sensitive to yeast!) Or you could add some chicken strips and/or crumbles of goat or feta cheese! It’s all good!

So, I’m curious  – have you ever tried Nooch? Have you ever heard of Nooch? Will you try Nooch? Whether you answered yes to any of these, I recommend trying it sprinkled over or mixed into my Farro and Roasted Root Vegetable salad with the most addictive Orange Dressing! 

Enjoy!

Other ways to try Farro include:

Super tasty Farro Tomato Salad with Basil and Mint

Red Lentil Farro Sweet Potato Soup

Farro Sweet Potato Bowl

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How to make Farro with Roasted Vegetables Salad Recipe

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Things you may need:

Sheet Pans – I love my USA Pans!

Parchment Paper – Why not just get a year’s supply?

Measuring Cups and Spoons – These are the ones I want!

Farro and Vegetables Recipe Summary and Tips

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Just a few easy steps to this delicious salad! Basically, you’ll just:

Cut and roast the vegetables

You really can choose any vegetables you want. In general, with these vegetables, 2 lb (.9kg), more or less, is the amount that works. If you have a little more or a little less, it will still turn out delicious. Here are some tips:

Cut them all in similar size and shape. This way they roast in a similar time. Some veggies, like onions and fennel, are more difficult to cut into cubes, but just don’t overthink it. Aim for a piece you will pick up with a fork.

About the Beets – I roasted the beet whole, because, in my experience, the beet is juicier and tastier when roasted in foil, then peeled and choppped. I did mine the day before, but you can do it along with the chopped vegetables, it will just need to roast 45-60 minutes.

Put all the chopped veg in a bowl, drizzle with olive oil, add some salt and pepper and stir until all the vegetable pieces are coated. Pour them over 2 baking sheets, and pop into the oven. Stir them at about 15 minutes, then remove when they are just beginning to brown at the edges. In my oven it was about 25 minutes. Take them out and let them cool.

Cook the farro 

Similar to other grains, you’ll just cover the grain with water – 2 inches above the grain, roughly. Boil. Then lower to a simmer for 25 minutes. You don’t need to cover the pot. Test the farro – it should be plump, tender, but chewy. Then drain and pour it into your serving bowl.

Make the Dressing and Combine everything! 

This easy dressing starts with orange juice. You can use any orange, a nice juicy one is best. Cut it open and squeeze until you have 1/3 cup of juice. A nice-sized juicy mandarin does the trick, just pick a type that tastes great, a bit of tartness helps. Add some mustard and rice vinegar – I used a “seasoned” variety. Then pour in 1/2 cup Extra-Virgin Olive Oil, some salt and pepper. Cover the container and shake until it emulsifies. 

Pour over the salad when warm! If you pour the dressing over the salad when it’s warm, the farro will absorb all the flavors from the dressing – A little orange, that bright rice vinegar and the smooth, earthy, fruity Olive oil. So good!

Top the Salad – If you like, top your salad with some cheese crumbles or chicken slices for a full meal. Or, if you want to keep it vegan, try some Nutritional Yeast (a.k.a. “Nooch”). A Tablespoon of Nooch adds some umami, almost “cheesy” flavor. And, 3 grams protein, 1 g Fiber and ample doses of an array of B-Vitamins! Click Here to learn more about the benefits of this amazing food!

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