Skip to content

Vegetarian, Busy evenings

Warm farro salad with roasted vegetables

This warm farro salad with roasted vegetables serves 4, takes 45 minutes, is very easy to make, and costs about €2.10 per person. The key is tossing the warm farro with balsamic vinegar right after draining, which lets it soak up all the flavor, and cutting the vegetables into even cubes so they roast at the same rate.

Warm farro, roasted vegetables, peppery arugula and shaved parmesan, a gentle, satisfying salad meal.

Warm farro salad with roasted vegetables
Total time
45 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Summer

This salad plays on contrast, tender yet slightly chewy farro, soft caramelized roasted vegetables, peppery arugula, and salty shaved parmesan. Tossing the balsamic vinegar with the farro while it's still warm lets every grain soak up flavor, so nothing tastes flat. It's a full vegetarian meal that feels satisfying without being heavy.

Make this on a weeknight when you want something simple and meat free, or for a Sunday lunch with friends. Mon Chou likes to bring it into fall and summer menus, when zucchini, peppers, and eggplant are at their best. It tastes great warm or at room temperature, which also makes it a smart packed lunch if you prep it the night before.

The ingredients

4 people

Pantry

  • Pearled farrooften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Balsamic vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 1
  • Eggplant 1
  • Red onion 1
  • Arugula 100 g

Dairy

  • Parmesan 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 210°C (410°F). Cut the vegetables into cubes and toss them with oil, salt, and pepper.

    Cut them into three quarter inch cubes, they'll cook at the same rate.

  2. Spread the vegetables on a baking sheet and roast. 30 min

    Flip them halfway through, they'll brown better.

  3. Cook the farro in salted water. 25 min

    Taste at twenty minutes, it should still be a bit firm.

  4. Drain the farro and toss it with the vinegar and a drizzle of oil while it's still warm.

    Adding the vinegar while the farro is warm is what makes this salad taste so good.

  5. Mix in the roasted vegetables and arugula, then scatter shaved parmesan on top.

    Shave the parmesan with a vegetable peeler, it's thinner and looks nicer.

Our tips to get it right

  • Cut all the vegetables to the same size, about three quarters of an inch, so they roast evenly without some burning while others stay raw.
  • Don't let the farro cool down before adding the vinegar, warm grains soak up the dressing much better than cold ones.
  • Take the parmesan out of the fridge right before shaving it, it peels more easily and breaks less when it's slightly less cold.

The variations

  • Swap the pearled farro for spelt berries or pearl barley, the cooking time will shift a bit, so taste as you go.
  • For a lactose free version, replace the parmesan with toasted sunflower seeds or sliced almonds, which add crunch too.
  • For a quicker meal, use pre cut vegetables and roast the vegetables and cook the farro at the same time on two different trays.

What to serve it with

  • Toasted sourdough bread
  • A glass of white grape juice
  • Extra hard boiled eggs

Storage

This salad keeps for two to three days in the fridge in an airtight container. It doesn't freeze well, since the vegetables and arugula lose their texture. Serve it cold or at room temperature straight from the fridge, it doesn't need reheating.

Questions about this dish

Can you make this salad ahead of time?

Yes, cook the farro and roast the vegetables the day before and store them separately in the fridge. Toss everything with the arugula and parmesan right before serving to keep some crunch.

Can you use a different grain instead of farro?

Spelt berries, pearl barley, or bulgur all work well instead. Just adjust the cooking time based on the package instructions and taste as you go.

Do you need to peel the eggplant and zucchini?

No, that's not necessary, the skins soften nicely in the oven and add color. Just wash the vegetables before cutting them.

How do you keep the vegetables from getting soggy in the oven?

Spread the vegetables in a single layer on the baking sheet without crowding them, so they roast instead of steam. Use two trays if needed rather than one overloaded one.

How long does it take to make a warm farro salad with roasted vegetables?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a warm farro salad with roasted vegetables?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a warm farro salad with roasted vegetables cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with zucchini

See all