Farro Salad with Roasted Root Vegetables

This warm, hearty farro salad brings together wholesome grains and earthy root vegetables in a dish that’s nourishing and full of flavors. Finished with toasted nuts, tangy dried cranberries, and creamy feta cheese, it offers a delightful mix of textures and tastes that perfectly complement each other. Lightly dressed with olive oil and red wine vinegar and garnished with fresh parsley, this salad is not only a feast for the eyes but also a testament to the richness of simple, natural ingredients.

Ingredients of Farro Salad with Roasted Root Vegetables

• 3 cups water
• 4 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 1/2 cups uncooked pearled farro (about 9 1/4 ounces)
• 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
• 3 medium parsnips, peeled, cores removed, and cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups)
• 1 1/2 cups chopped peeled celery root (about 3/4-inch piece)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves, for garnish
• 3 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• Toasted nuts (walnuts, pine nuts, or almonds)
• Dried cranberries
• Feta cheese, crumbled

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet with parchment paper.
2. Cook Farro: In a medium saucepan, bring 3 cups of water and 2 teaspoons of kosher salt to a boil. Add the farro and reduce heat. Simmer uncovered, stirring occasionally, until the farro is tender, about 25 minutes. Drain any excess water.
3. Roast Vegetables: While the farro cooks, toss the carrots, parsnips, onion, and celery root with 3 tablespoons of olive oil and 2 1/2 teaspoons of kosher salt in a bowl. Spread the vegetables on the prepared baking sheet in a single layer. Roast until tender and caramelized, about 25-30 minutes, stirring halfway through.
4. Combine and Dress: In a large bowl, combine the cooked farro, roasted vegetables, chopped parsley, red wine vinegar, remaining olive oil, black pepper, and a pinch of salt. Adjust seasoning with more salt, pepper, or vinegar, according to taste.
5. Add Extras: Gently fold in toasted nuts, dried cranberries, and crumbled feta cheese.
6. Serve: Garnish with parsley leaves before serving. This salad can be enjoyed warm or at room temperature.

Nutrition Highlights

• Fiber: Farro is a fantastic source of fiber, which aids in digestion and helps keep you full and satisfied.
• Vitamins & Minerals: Root vegetables are rich in vitamins A, C, and E, as well as iron and potassium, supporting overall health.
• Healthy Fats: Extra-virgin olive oil and nuts provide monounsaturated fats, beneficial for heart health.

This Farro Salad with Roasted Root Vegetables is a perfect meal for anyone looking for a delicious, balanced, and nutritious option. Whether as a robust main dish or a hearty side, it’s bound to be a hit at your table, offering a comforting blend of flavors and textures that celebrate the best of whole foods cooking.

Farro Salad with Roasted Root Vegetables

Welcome to a culinary adventure that combines rustic charm and nourishing ingredients, ideal for those who revel in the delight of simple yet sophisticated meals. Our Farro Salad with Roasted Root Vegetables is a testament to the beauty of hearty grains and the earthy sweetness of roasted vegetables, punctuated by the subtle tang of red wine vinegar and the fresh vibrancy of parsley. Layered with the textures of toasted nuts, the chewy sweetness of dried cranberries, and the creamy sharpness of feta cheese, this dish is a symphony of flavors designed to invigorate your palate and enrich your table.

Ingredients

For a bountiful serving that feeds the soul as well as the stomach, gather the following ingredients:

• 3 cups water
• 4 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 1/2 cups uncooked pearled farro (about 9 1/4 ounces)
• 3 medium carrots, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
• 3 medium parsnips, peeled, cores removed and discarded, and cut into 3/4-inch pieces (about 1 1/2 cups)
• 1 small yellow onion, cut into 3/4-inch pieces (about 2 cups)
• 1 1/2 cups chopped peeled celery root (approx 3/4-inch piece)
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley, plus parsley leaves for garnish
• 3 tablespoons red wine vinegar, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• Toasted nuts (walnuts or pecans recommended)
• Dried cranberries
• Feta cheese

Nutrition

This Farro Salad isn’t just a feast for the senses; it’s also packed with nutritional benefits. Farro, a whole grain, is rich in fiber, protein, and nutrients like magnesium and iron, supporting heart health and digestion. Roasted root vegetables bring in vitamins A and C, essential for immune health and vision. Olive oil adds heart-healthy monounsaturated fats, while the addition of nuts provides a good source of omega-3 fatty acids, important for brain health. Dried cranberries offer a dose of antioxidants, and feta cheese contributes calcium for bone health.

Instructions

1. Cook the Farro: In a medium-sized saucepan, bring the water and 1 1/2 teaspoons of salt to a boil. Add farro, reduce heat, and simmer covered for about 30 minutes or until tender. Drain any excess water and transfer to a large bowl to cool.
2. Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss carrots, parsnips, onion, and celery root with 3 tablespoons of olive oil, 3 teaspoons of salt, and 1/2 teaspoon of pepper. Spread onto a baking sheet and roast for approximately 20 to 25 minutes until tender and slightly caramelized.
3. Combine and Dress: Add the roasted vegetables to the bowl with farro. Stir in chopped parsley, the remaining 3 tablespoons of olive oil, and red wine vinegar. Taste and adjust salt, pepper, and vinegar as needed.
4. Finish and Serve: Garnish with toasted nuts, dried cranberries, and crumbled feta cheese. Top with additional parsley leaves before serving. This salad is as versatile as it is delicious, perfect as a standalone meal or as a wholesome side to your favorite protein.

Final Thoughts

This Farro Salad with Roasted Root Vegetables is not just a meal; it’s a declaration of love for wholesome ingredients and flavors that nourish the body and soul. Whether you’re a fan of SmallDo’s encouraging word toward exploring new culinary horizons, aspiring for healthy living even during the busiest days, or you’re just in need of a dish that brings comfort and complexity in every bite, this salad is for you. Enjoy the art of cooking, the joy of eating, and the endless possibilities that come from both. Bon appétit! So go ahead and give this recipe a try, your taste buds will thank you! Happy cooking!