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Farro and Roasted Vegetable Salad with Orange Dressing

Roasted Vegetables and Farro make a beautiful, tasty salad. A simple orange and rice vinegar dressing adds so much bright flavor to this healthy salad!

A tasty and super-healthy salad – good source of complex carbohydrates, fiber, protein and vitamins! Add cheese or chicken, or if you are vegan, a bit of Nutritional Yeast adds a nice hit of umami flavor, along with ample B-vitamins, protein and fiber!

Tastes great served warm, room temperature, or cold!

  • Author: Laura
  • Prep Time: 15-20 min
  • Cook Time: 30 - 45 min
  • Total Time: 45-60 min
  • Yield: 6-8 main dish, or 12 side-dish servings 1x
  • Category: Salad
  • Method: Oven Roast, Stovetop
  • Cuisine: International

Ingredients

Scale

For the Salad:

  • 1 1/2 cup (300g) Farro
  • 1 Medium Beet, any color, scrubbed and wrapped tightly in foil.
  • 1 Medium Red Pepper, seeded and chopped into 3/4” pieces.
  • 1 Medium Sweet Potato, peeled if desired, any type or color (I used Japanese), chopped into 1/2-3/4″ cubes.
  • 1 Red Onion, peeled and chopped into small pieces
  • 1 Fennel Bulb, sliced into thin slices around 1″ long
  • 1 Zucchini, cut into 3/4” cubes
  • 4 tsp Kosher salt
  • 2 tsp Black pepper
  • 23 Tbsp Olive Oil

For the Dressing:

  • 1 heaping tsp Dijon Mustard
  • 1/3 c Fresh-Squeezed Orange Juice
  • 3 Tbsp Seasoned Rice Vinegar
  • 1/2 c Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Add-ins: 

  • optional: 1/4 cup, (or to taste) Nutritional Yeast
  • optional: 1/2 cup Feta cheese or chevre crumbles
  • optional: 1/2 – 1 lb (227-454g) chicken strips

Instructions

Prepare the Salad Ingredients:

  1. Preheat oven to 400F/200C. (lower to 375F if Convection). Place the wrapped beet on a small pan in the oven (See Note 1), while you prepare the rest of the veg. Line 2 sheet pans with parchment or a bit of cooking oil, any type.
  2. Using a mesh strainer, rinse the farro well. Then place it in a Medium-sized (3 qt, 3L) saucepan. Cover by 2 inches (5cm) with water, and toss in a nice pinch of salt. Bring to boil, then lower to a simmer. Simmer 25 minutes, until tender and chewy. Drain and set aside. 
  3. While the Farro is simmering, and beet in the oven, prepare the rest of the veggies. Place all cut up veg into a large bowl. Drizzle with 2-3 Tbsp olive oil, and sprinkle with salt and pepper. Mix until all vegetables are coated.
  4. Pour seasoned vegetables over 2 sheet pans, with all vegetables in a single layer on each.
  5. Place in preheated oven for 25-30 minutes, stirring after 15 minutes, roasting until tender, and just beginning to brown around the edges. (I took mine out at 28 min.) Test the beet using a metal tester or thin knife. If tender, remove it from the oven, unwrap, let cool a bit and then peel, and cut into 1/2″ cubes.

Make the Dressing and Compose the Salad:

  1. In a jar or container with a lid, mix together the mustard, orange juice, rice vinegar, salt and pepper. Add the olive oil and place the lid on container. Shake vigorously until the dressing emulsifies. Taste and add additional salt and pepper, if desired.
  2. In a large bowl, place the cooked farro. Mix in the roasted vegetables. Pour the dressing over the salad. Stir to distribute. Add nutritional yeast, cheese and/or chicken, if desired. Serve warm, or at room temperature, or refrigerate, and serve cold. You could also pour over just half the dressing and pass remaining dressing at the table.

Notes

  1. The beet may take longer (45-60 mins, depending on size) than the rest of the vegetables to roast. You can cut it raw and roast with the rest of the vegetables, but generally, beets lose much of their nice moisture when roasted. 

Nutrition

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