Roasted Broccoli Farro Salad
Roasted Broccoli Farro Salad is made with roasted broccoli, peppery arugula, feta cheese, and chewy farro that all gets tossed in a delicious, homemade lemon basil vinaigrette. A hearty salad that’s great all year long!
Oh, how I adore this Roasted Broccoli Farro Salad! What makes this recipe so great is the combination of awesome textures and fresh, bright flavors. They all just work so well together!
The tender-crisp, roasted broccoli gives the salad a slight nuttiness and a fabulous crunch.
The farro is nice and chewy, while the feta cheese adds a pleasant salty flavor.
The arugula brings freshness and a welcome peppery bite, while the Lemon Basil Vinaigrette adds brightness and tang to round everything out.
Since I’ve been trying to incorporate more Mediterranean Diet ingredients in my diet, I have fallen in love with farro.
What is farro?
Farro is an ancient grain that is high in both protein and fiber. It’s a “whole grain” that has a wonderful chewy texture that is very similar to barley, however, farro is more oval in shape.
I use farro as a healthy carbohydrate in place of white rice for saucy things like curry, but I also use it as a base in my grain bowls. Its chewy texture is the perfect addition to this salad!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Broccoli
- Farro
- Scallions
- Lemon Basil Vinaigrette
- Feta Cheese
- Arugula
How to make Roasted Broccoli Farro Salad:
- Prepare the farro according to the package’s directions and set aside to cool when done.
- Make the Lemon Basil Vinaigrette, following the recipe below in the recipe box or clicking on the link above.
- Roast the broccoli, then add it to a large bowl with the rest of the ingredients. Toss to fully combine.
- Refrigerate or serve room temperature. Enjoy!
How long is this salad good for?
Keep salad in an air-tight container in the refrigerator and use within 3-4 days.
Looking for more delicious salad recipes? Here are some favorites:
- Mediterranean Balela Salad
- Chimichurri Steak Salad
- Kimchi Cucumber Salad (shown below)
- Middle Eastern Salad Shirazi
- Greek Chopped Vegetable Salad
- Mediterranean Arugula Quinoa Salad
NOTES:
- Please only use fresh lemon juice! The “juice” from the plastic, squeezable lemons is not the same thing and the end result will not taste as good.
- The Lemon Basil Vinaigrette makes 1 1/3 cup of dressing. We only need half of it for this recipe. Use the other half to double this recipe or enjoy on another salad later.
Roasted Broccoli Farro Salad
Ingredients
- 1 cup uncooked farro
- 2/3 cup Lemon Basil Vinaigrette ingredients below
Lemon Basil Vinaigrette
- 1 large garlic clove smashed with the flat side of a knife's blade, then minced
- 3/4 cup olive oil
- 1/3 cup + 1 tbsp. fresh lemon juice
- 10-12 basil leaves sliced thinly
- several grinds of black pepper
- 1/2 tsp. salt
Salad
- 2 1/2 cups broccoli florets
- 2 tbsp. olive oil or avocado oil
- salt & pepper to taste
- 2 tbsp. sliced scallions
- 1/2 cup crumbled feta cheese
- 1/2 of a 5 oz. container of arugula
Instructions
- Preheat oven to 400°. Prepare 1 cup of farro according to package directions. Set aside to cool. While farro is cooking, combine your broccoli, olive or avocado oil, salt & pepper in a medium bowl. Add broccoli to a foil-lined baking sheet and roast for 10 minutes at 400°. It should be tender-crisp with little bits of browned edges from roasting.
- When farro is done cooking, set it aside to cool and make the Lemon Basil Vinaigrette by combining all the vinaigrette ingredients in a mason jar and shaking vigorously, or whisked in a bowl. Set aside.
- To a large bowl, combine the cooked and cooled farro, roasted broccoli, sliced scallions, feta cheese, arugula, and lemon vinaigrette. Toss to coat. Refrigerate to cool, or serve immediately at room temperature. Refrigerate leftovers. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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