Recipe: Roasted Vegetable Farro Salad

How do you make healthy lunches and dinners when you don't have time to cook? Keep a variety of ingredients on hand, so you can easily assemble beautiful, balanced meals in no time.

One option: this delicious whole-grain salad. The best part of this recipe is that it makes a lot, which means you'll have leftovers and you won't have to cook again tomorrow.


  • 3 cups farro or other whole grain
  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 2 onions, peeled and cut in wedges
  • Extra-virgin olive oil
  • Sea salt and pepper, to taste
  • 1 cup hazelnuts, chopped
  • 1 cup dried cranberries
  • 3 tablespoons fresh parsley, chopped
  • 2 lemons
  • Apple cider vinegar
  • 1/2 cup extra virgin olive oil

More: 5 Whole-Grain Pastas to Keep You Fueled


1. Preheat the oven to 450 degrees Fahrenheit.

2. Place the farro in a large pot and cover with water by 2 inches. Bring the water to a boil and then reduce it to a simmer. Cook for about 50 minutes or until the farro is tender. Drain off the excess water. Set aside farro to cool.

3. Toss the cauliflower, broccoli and onion wedges in extra-virgin olive oil and season with sea salt and pepper. Place the veggies in the oven and roast them until they're caramelized, about 20 to 25 minutes. Remove from the oven and let cool.

4. To make the vinaigrette, zest and juice both lemons. Add the lemon zest and juice to a glass measuring cup. Add apple cider vinegar to bring the amount of juice and vinegar to 1/2 cup total. Season with sea salt. Add 1/2 cup of extra-virgin olive oil and whisk to combine.

5. To the cooled farro, add the roasted vegetables, hazelnuts, cranberries, parsley and vinaigrette. Toss gently and serve cold or at room temperature.

6. The salad will keep for about 3 to 5 days in the refrigerator, covered.

Serves 12 to 15

More: Toasted Rainbow Quinoa With Roasted Tomatoes

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