Farro salad with roasted vegetables is easy to make for a weeknight dinner or work lunch. Grain salads work well for meal prepping because you can make a batch and then eat it all week long. You can also eat them at room temperature, making them a good work lunch option that doesn’t require a fridge or microwave. 

 

What is Farro?

Farro is especially good for grain salads because it has a firm texture and doesn’t get mushy after you add the dressing to the salad. It has a slightly nutty taste and is packed with fiber and protein so it makes your meal more filling. Be aware that farro is a type of wheat so it’s not gluten-free. In addition to grain salads, you can add farro to soups, green salads, or as a side dish.  

ingredients

 

STEP ONE: ROAST THE VEGETABLES

Roasting vegetables is an efficient way to meal prep because you can roast several things at once and work on preparing other food while it’s in the oven.

For this recipe, you need to roast butternut squash, Brussels sprouts, and red onion. 

  1. To prep the butternut squash, peel it, cut it in half and remove the seeds, and then dice it into 1-inch chunks. For a step by step tutorial with photos, read this post. 
  2. Roasting Brussels sprouts is my favorite way to eat them. To prep them, trim off the ends, remove any damaged leaves, and cut them in half. 
  3. Next, thinly slice the red onion lengthwise (from root to stem) to make rings. Roasted onions have a slightly sweet flavor and are much milder than eating raw onions.

chopped vegetables

Once everything is prepped, toss it with some olive oil and salt and spread it evenly on a baking sheet. Bake for 25 minutes at 400 degrees Fahrenheit. 

Roasted vegetables reheat well, so if you end up having more than you need for the farro salad, store the extras in an airtight container and add them to other meals during the week. 

 

STEP TWO: COOK THE FARRO AND MAKE THE DRESSING

While the vegetables are roasting, make the farro. Boil it for 10-12 minutes until it’s cooked through and then drain it well. 

Then it’s time to make the dressing. You can easily improvise and make substitutions with dressings. The main components of a dressing are oil + acid + emulsifier + sweetener + seasoning.

The dressing for this farro salad includes olive oil, apple cider vinegar (acid), Dijon mustard (emulsifier), a little maple syrup (sweetener), and salt and pepper.   

If you don’t have these ingredients, there are some variations you can make:

  • Use avocado oil in place of olive oil.
  • Use another type of vinegar or lemon juice.
  • You can omit the Dion mustard since maple syrup actually works as an emulsifier, but I include it for added flavor.  
  • Use honey in place of maple syrup.
  • Add some dried (or fresh) herbs such as oregano, basil, or rosemary. 

Once the dressing is made, mix the farro, roasted vegetables, and dressing together in a large bowl and you’re done!

farro salad

 

STEP THREE: STORE IT

As I mentioned earlier, grain salads still taste great for several days after making them. If you’re not eating it right away, store it in a large container with an airtight lid or portion it out into individual servings in smaller containers with tight-fitting lids. The farro salad will keep fresh in the fridge for up to 5 days. 

grain salad in containers

 

 

More Easy Meal Prep Recipes to Try

Butternut Squash Mac and Cheese

Chicken Enchilada Casserole

Ground Beef and Sweet Potato Skillet

Chicken Fajita Sheet Pan 

Veggie Lasagna

 

Farro Salad with Roasted Vegetables

Farro salad with roasted butternut squash, Brussels sprouts, and red onion tossed with a vinaigrette. This fall-inspired grain salad makes a great weeknight dinner or workweek lunch.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: fall recipes, farro, meal prep, salad
Servings: 4
Author: Gabriella @ Nutritious Minimalist

Ingredients

  • 1 tablespoon avocado oil (or coconut or olive oil)
  • 2 cups dried farro
  • 1 pound Brussels sprouts, halved
  • 4 cups butternut squash, peeled, seeded and chopped into 1-inch chunks (1 small squash)
  • 1 medium red onion, sliced
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries

Dressing

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tsp Dijon mustard
  • salt and ground black pepper to taste

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. 
  • In a large bowl, toss the Brussels sprouts, butternut squash, and onion slices with 1 tablespoon of oil. Season with salt and pepper.
  • Spread the vegetable evenly on a baking sheet (you may need to use two baking sheets if using one is too crowded) and bake for 25 minutes. Set aside and let it cool slightly. 
  • While the vegetables are roasting, cook the farro according to package directions. 
  • In a large bowl, mix together the farro, dried cranberries, and sliced almonds. 
  • In a small bowl, whisk together the dressing ingredients, pour over the farro, and stir to combine. Add the roasted vegetables, and gently mix everything. 

 

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