Farro Salad With Balsamic Roasted Vegetables Recipe

Name: Farro Salad With Balsamic Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cremini or button mushrooms, sliced; 2 red or yellow bell peppers, cut into about 1 inch pieces; 1 red onion cut into about 1 inch pieces; 3 garlic cloves, smashed; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; 1 1/2 cups dry farro; 3 tablespoons fresh lemon juice; 1/2 cup olive or canola oil; 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon; 1 tablespoon honey

Servings: persons

1 pint cremini or button mushrooms, sliced
2 red or yellow bell peppers, cut into about 1 inch pieces
1 red onion cut into about 1 inch pieces
3 garlic cloves, smashed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 cups dry farro
3 tablespoons fresh lemon juice
1/2 cup olive or canola oil
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon honey

1
Preheat oven to 350 degrees
2
Mix the mushrooms, peppers, onion, garlic, 1 Tbsp olive oil and balsamic vinegar until all vegetables are evenly coated. Season with salt and pepper (about 1/4 tsp each). Spread vegetables evenly on a baking sheet and bake for 35-40 minutes until vegetables are roasted and fragrant.
3
While the vegetables are roasting, bring 3 1/2 cups water to boil in a medium saucepan. Once boiling, add the farro, bring to a simmer, and cover. Cook until farro is tender - about 25 to 30 minutes. Drain farro well and put into a medium bowl.
4
Combine the lemon juice, oil, parsley, tarragon and honey in a bowl or jar and mix rapidly to combine.
5
Mix the cooked farro, roasted vegetables, and vinaigrette together until evenly mixed. Serve warm or at room temperature.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pint cremini or button mushrooms, sliced, 2 red or yellow bell peppers, cut into about 1 inch pieces, 1 red onion cut into about 1 inch pieces, 3 garlic cloves, smashed, and more.

Yes, Farro Salad With Balsamic Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Farro Salad With Balsamic Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions