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!
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.
Tried this recipe?Let us know how it was!