Roasted Vegetable Farro Salad

Question: What is farro?

Answer: Farro is composed of grains of certain wheat species (the exact definition is debated). You buy it dry (like rice, quinoa, etc) and is prepared by boiling it in water until soft (yet there will still be a crunchy texture). You can eat it plain, but it is better served in soup and salad dishes.

Question: Why eat farro?

Answer: Farro provides many wonderful nutritional values, and the earthy/nutty taste is wonderful with salads and veggies.


This is by far one of my favorite recipes to date, and I have to give credit to my new favorite Facebook group, Finding Vegan, for posting amazing meals, including this one.





  • 3 cups packed spinach
  • 1 red onion
  • 1 medium carrot
  • 1 medium sweet potato
  • 1 can sliced beets
  • 1.5 cups farro
  • 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • Italian seasoning, sea salt, pepper


  • 1/2 cup balsamic vinegar
  • half of lemon and half of lime, squeezed

Directions (multi-tasking is required!):

  • Set oven to 400 degrees.
  • Prepare 3 cups of water on the stove and bring to boil (for the farro).
  • Chop carrots, sweet potatoes, and beets into thin slices and place into a large mixing bowl.
  • Drizzle with olive oil (don’t overdo it!). Add Italian seasoning, sea salt, and pepper (to taste).
  • Spread out veggies on a cookie sheet and place in the oven. After 10 minutes, take them out, flip them over, and finish baking for another 10.
  • Your water should be boiling now. Stir in farro and turn down to low temp.
  • Saute sliced onion, minced garlic and spinach on the stove.
  • Mix together dressing.
  • Combine grains and all the veggies in a bowl. Drizzle dressing and mix.


Nutrition Facts: 

Servings: 5, Calories: 369

Total Fat 13g, Sodium 472mg, Total Carbs 56g, Dietary Fiber 6g, Sugar 9g, Protein 8g

Looking for a recipe nutrition calculator? MyFitnessPal has a very user friendly website just for that!


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