Winter Farro Salad with Roasted Vegetables and Feta

Overhead shot of a farro salad with roasted vegetables in a white bowl.

This dinner made me question everything I know about cooking.

It’s so straightforward, so easy, and relies on ingredients that are readily available. It doesn’t take long to make and it’ll leave you with leftovers that get better the next day. It’s vegetarian. It’s healthy.

It’s the kind of food I want to eat all the time, but arrogantly reject for more complicated projects.

Last night, this recipe brought me right back down to earth.

Overhead shot of ingredients for farro salad in a silver bowl: parsley, apricots, feta, roasted vegetables, and pistachios.

The combination of nutty farro, savory-sweet winter vegetables and salty feta cheese makes this dinner as addictive as dessert. There’s chew, there’s bite, there’s creaminess and crunchiness.

It’s a dynamite combination of flavor and texture that blends seamlessly into one flawless forkful.

It sounds like I’m exaggerating, but I just can’t help myself- I’m too excited to eat this again for lunch.

Farro salad with roasted vegetables in a white bowl with a silver fork.

I modified a farro and roasted carrot salad recipe from Joshua McFadden’s Six Seasons that I’ve made numerous times with great success, but without great ease or simplicity.

I shortened the ingredients list, smoothed out the kinks in the process and ended up with an unexpected weeknight winner. (If you’ve got more time on your hands, I would highly suggest trying out the original recipe from Six Seasons, along with countless other inspiring dishes in the book.)

Up close side view of a farro salad with vegetables in a white bowl.

You can use whatever vegetables are in season near you, or whatever’s on sale at Big Y. Try a combination of carrots and beets, or butternut squash and red onion. Add roasted sweet potato, turnips, or parsnips. Anything goes- but a mix of two or three vegetables is ideal.

Swap the dried apricots for dates or dried cherries, the pistachios for walnuts or pecans. Don’t skimp on the feta. Add a can of beans!

The endless variations on this meal keep it delicious and exciting each time you try it, making it a prime candidate for your permanent weeknight rotation.

Up close side view of a farro salad with vegetables in a white bowl.

It’s the kind of dinner you’ll wake up the next morning excited to write about (just me?) and eager to tell your friends about like a juicy piece of gossip.

Feel free to use exaggerated praise for this recipe (and for the inimitable Joshua McFadden) to anyone who will listen- it just might change the way they think about cooking, too.

Winter Farro Salad with Roasted Vegetables and Feta

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
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Serves: 6
Prep Time: 15 Cooking Time: 30

An insanely delicious combination of flavor and texture makes this an easy, healthy, vegetarian weeknight winner. One bowl, tons of flavor, no competition.

Ingredients

  • 2 cups mixed winter vegetables, chopped into small, bite-sized pieces (a mix of butternut squash, red onion, and parsnips suggested)
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups cooked farro (about 1 cup dried)
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • 1/2 cup dried apricots (preferably Turkish), roughly chopped
  • 1/2 cup roasted pistachios, whole or chopped if preferred
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons red or white wine vinegar, plus more to taste

Instructions

1

Heat oven to 425°F.

2

Spread the mixed vegetables onto a sheet pan and toss with a good glug of olive oil, salt, and pepper. Taste and adjust seasoning. Roast until tender and lightly browned, 20-30 minutes depending on what vegetables you’re using.

3

Add the roasted vegetables, cooked farro, apricots, parsley, and pistachios to a large bowl. Season with the vinegar and 3 tablespoons of olive oil. Toss, then taste. Add additional salt, pepper, olive oil or vinegar if necessary. Keep adjusting until it’s so good that you want to eat it right out of the bowl. Stir in the feta cheese (if you mix it in too early, it will melt from the heat of the vegetables).

4

Enjoy for dinner, then eat for lunch for the rest of the week. This stuff makes 5-star leftovers.

Nutrition

  • 416 Calories

Notes

Try a dry or off-dry, oak-aged, richly textured Chenin Blanc or Chardonnay to play off the sweet caramelized vegetables and roasted nuts. A crisp, grassy Sauvignon Blanc would complement the herbs.

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5 Comments

  • Reply
    Grace
    February 15, 2019 at 9:56 am

    I know what I’m having for lunch for the next week!

  • Reply
    Diane
    February 15, 2019 at 10:01 am

    I thought Farro was a musician! This was super easy to make and oh so tastey

  • Reply
    Beth
    February 26, 2019 at 4:26 pm

    Sooooo good!

  • Reply
    David
    May 31, 2019 at 1:30 am

    Never seen anything like this before. Looks absolutely delicious but there is no one set way to make this and that is what I like about this dish. Thanks for sharing this.

    • Reply
      Samantha
      June 18, 2019 at 4:25 pm

      Thanks David! There are so many ways to switch this up to suite your tastes and whatever vegetables are in season. Enjoy!

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