Join us for an adventure in flavor!

    Farro Salad with Roasted Vegetables

    This Farro Salad with Roasted Vegetables is one of my new favorite light meals. It’s so refreshing, a perfect alternative to those summer burgers.. If you are looking for a great summer salad idea, this is it!!

    It’s a great make ahead dish, perfect for meal prep. And it goes great with a variety of proteins (we used shrimp this time), or you can skip them and go meatless.

    If you’ve never cooked with farro, this is the recipe you need to try…

    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Summer is the time when you need some light dinners. After the heat of the day, you’re not looking for casseroles and stews.

    That’s where salads come into play. Though they are usually thought of as sides, they can be great main dishes as well. Our Hawaiian Chicken Salad and Indonesian Gado Gado are two such main dish salads.

    This farro salad with roasted veggies is the latest hit main-dish-salad.

    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Why You’ll Love this Farro Salad

    • It’s so versatile. Literally any veggie can go great here. Same for protein.
    • You can make it ahead of time. We like to make a big batch and munch on it for days.
    • It’s a light, healthy meal. Whether it’s a hot summer day or you just need a break from heavy food, this recipe is a winner.
    • It is great hot or cold.

    Ingredients

    ingredients in a bowl

    This is what we used today. You’ll find other topping ideas further down the post.

    • Farro – If you’ve never had it, farro is a type of wheat that has a chewy taste and nutty texture.
    • Veggies – Red bell pepper, yellow bell pepper, red onion, zucchini, cherry tomatoes and arugula.
    • Shrimp – Any protein would go great, but we especially like shrimp here.
    • Walnuts – They add a nice crunch.
    • Dressing – Olive oil, orange juice, lemon juice, fresh parsley, Italian seasoning, red chili flakes, salt and pepper.

    How to Make Farro Salad with Roasted Vegetables

    There are a few different components, but mostly they can happen simultaneously.

    Cook the farro. Follow the package directions. Different types of farro takes different amounts of time to cook, as follows:

    • Whole farro: 30-40 minutes
    • Semi-pearled farro: 25-30 minutes
    • Pearled farro: 15-20 minutes

    Roast the vegetables. Pre-heat the oven to 450°F. Place the cut up bell peppers, onion and zucchini on a parchment paper lined sheet pan, season it with salt and pepper, drizzle with olive oil and roast for 30 minutes.

    roasted vegetables on a sheet pan

    Make the dressing. Just mix everything together. Taste and adjust.

    Cook the shrimp. Cook them in a greased skillet for 2-3 minutes per side.

    cooked shrimp on a plate

    Assemble the salad. Toss the farro, roasted vegetables, cherry tomatoes, walnuts and 5 tablespoons of the dressing together in a bowl. Toss the remaining dressing with the shrimp. Place a bed of arugula on a plate, top with farro mixture and shrimp.

    Tip: If serving cold, chill the farro mixture before placing on top of the arugula. This will keep the arugula from wilting.

    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Other Topping Ideas

    • Any roasted veggie like mushrooms, yellow squash, or even corn.
    • Sunflower seeds or pumpkin seeds would be great alternatives to walnuts.
    • It’s great with feta cheese or goat cheese.
    • Change up the protein. Chicken or steak go great here. Or go meatless…
    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Can I Grill the Vegetables and Shrimp?

    Absolutely! Thread the cut up vegetables onto metal skewers, preheat the grill to medium high, and grill them to your desired tenderness, turning several times.

    We would also recommend skewering the shrimp if grilling them. They will only take a couple of minutes per side.

    Leftovers and Storage

    You can enjoy these leftovers for 3-4 days. Refrigerate the different components (arugula, farro mixture, and shrimp) in airtight containers, then assemble when ready to eat.

    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Give this Farro Salad with Roasted Vegetables a try the next time you’re looking for a light meal idea , or are just wondering how to cook farro! We hope you love it as much as we do.

    Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

    Farro Salad with Roasted Vegetables, on our Gypsy Plate… enjoy!

    Try these other great salad recipes!
    Vietnamese Chicken Salad
    Mexican Street Corn Salad
    Avocado Tomato Pesto Salad
    Tortellini Pasta Salad
    Rainbow Pasta Salad
    Spanish Pipirrana Salad
    Balela Salad

    featured image for farro salad with roasted vegetables

    Farro Salad with Roasted Vegetables

    Yield: 4-6 servings
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 40 minutes

    This Farro Salad with Roasted Vegetables is a light, healthy and refreshing meal, and a great make ahead meal prep option.

    Ingredients

    Salad

    • 1 cup dry farro
    • 1 red bell pepper, halved
    • 1 yellow bell pepper, halved
    • 1 small red onion, cut into chunks
    • 2 zucchini, sliced
    • 2 Tbsp olive oil, divided
    • 1 pint cherry tomatoes
    • 1/2 cup walnuts
    • 1 pound shrimp, peeled and deveined
    • 1 tsp Italian seasoning
    • 1/4 tsp red chili flakes
    • 2 cups arugula
    • salt to taste
    • pepper to taste

    Dressing

    • 4 Tbsp orange juice
    • 1 Tbsp lemon juice
    • 1 Tbsp olive oil
    • 2 Tbsp fresh parsley
    • 1/2 tsp Italian seasoning
    • 1/2 tsp red chili flakes
    • salt to taste
    • pepper to taste

    Instructions

      1. Cook the farro. Follow the package directions, as different types of farro takes different amounts of time to cook.
      2. Roast the vegetables. Pre-heat the oven to 450°F. Place the bell peppers, onion and zucchini on a parchment paper lined sheet pan. Drizzle on 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes. After they have cooled enough to handle, dice them up.
      3. Make the dressing. Mix together all dressing ingredients. Taste and adjust.
      4. Cook the shrimp. Season shrimp with salt, pepper, red chili flakes and Italian seasoning. Heat 1 Tbsp olive oil in a skillet over medium high heat. Add shrimp, cook for 2-3 minutes per side.
      5. Assemble the salad. Toss the farro, roasted vegetables, cherry tomatoes, walnuts and 5 tablespoons of the dressing together in a bowl. Toss the remaining dressing with the shrimp. Place a bed of arugula on a plate, top with farro mixture and shrimp.
    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 392Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 160mgSodium 922mgCarbohydrates 41gFiber 8gSugar 8gProtein 27g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Never miss a recipe!

    Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.



      Leave a Reply

      Your email address will not be published.

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Search by Cuisine

      Travel a word of flavors with GypsyPlate. Sort our recpes by regions:

      GypsyPlate logo.
      Skip to Recipe