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!
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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 & chewy, while the feta cheese adds a pleasant saltiness.
The arugula brings freshness and a welcome peppery bite, while the Lemon Basil Vinaigrette adds brightness and tang to round everything out.
This farro salad is vegetarian and Mediterranean diet-friendly!
Mediterranean Arugula Quinoa Salad is another great salad featuring arugula!
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 firm.
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 (scroll down to recipe card for complete recipe):
- Farro
- Fresh broccoli
- Olive oil
- Scallions
- Lemon Basil Vinaigrette
- Feta Cheese
- Arugula
How to make this 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!
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
how to serve farro salad
Roasted Broccoli Farro Salad makes an excellent vegetarian addition to Mediterranean Hummus Veggie Wraps or Mushroom Goat Cheese Wraps.
We also like to serve it with these proteins:
- Spicy Baked Chicken Drumsticks
- Sheet Pan Za’atar Chicken & Chickpeas
- Grilled Habanero Marinated Chicken Skewers
Looking for more salad recipes? Here are some favorites:
- Mediterranean Balela Salad
- Chimichurri Steak Salad
- Kimchi Cucumber Salad
- Middle Eastern Salad Shirazi
- Greek Chopped Vegetable Salad
NOTES:
- I only use fresh lemon juice for this as the plastic, squeezable lemons are not the same and the end result will not taste as good.
- The Lemon Basil Vinaigrette makes 1 1/3 cup of dressing. We only need about half of it for this recipe.
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Roasted Broccoli Farro Salad
Equipment
- sheet pan
- Parchment paper OR foil
- mason jar or small mixing bowl
- large mixing bowl
Ingredients
- 1 cup uncooked farro
- 2/3 cup Lemon Basil Vinaigrette
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 tablespoon fresh lemon juice
- 10-12 basil leaves sliced thinly
- several grinds of black pepper
- 1/2 teaspoon kosher salt
Salad
- 2 1/2 cups broccoli florets
- 2 tablespoons olive oil
- salt & pepper to taste
- 2 tablespoons sliced scallions
- 1/2 cup crumbled feta cheese
- 2 1/2 cups 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 oil, salt & pepper in a medium bowl and stir to combine. Add broccoli to a parchment paper or foil-lined baking sheet and roast for 10 minutes at 400°. It should be tender-crisp with little bits of browned edges from roasting.
- Set aside the farro 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 mixing bowl, combine the cooled farro, roasted broccoli, sliced scallions, feta cheese, arugula, and lemon vinaigrette. Toss to coat. Refrigerate to cool, or serve immediately at room temperature. Enjoy!
Notes
- Refrigerate leftovers in an air-tight container and use within 3 days.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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Delicious and full of flavor, this grain salad is great all year long!