Mediterranean Roasted Eggplant & Farro Salad with Walnuts & Lemon Glaze Dressing
This salad is a perfect mix of hearty and fresh — tender roasted eggplant and chewy farro tossed with toasted walnuts, herbs, and a tangy-sweet lemon glaze dressing. It’s Mediterranean comfort with a gourmet twist — ideal served warm or at room temperature as a main or side dish.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Salad
1 large eggplant, cut into 1-inch cubes
¾ cup farro, rinsed
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano or thyme
Salt & black pepper, to taste
⅓ cup walnuts, toasted and roughly chopped
2 tbsp chopped parsley or dill (for freshness)
Optional: ¼ cup crumbled feta or shaved Parmesan
For the Lemon Glaze Dressing
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp lemon zest
1½ tsp honey or maple syrup (for the glaze effect)
1 tsp Dijon mustard
1 small garlic clove, finely grated
Salt & black pepper, to taste
Instructions
1. Roast the Eggplant
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss eggplant cubes with olive oil, garlic powder, oregano, salt, and pepper.
3. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Farro
1. Meanwhile, bring a pot of salted water to a boil.
2. Add farro and cook for 20–25 minutes until tender but slightly chewy.
3. Drain and let cool slightly.
3. Toast the Walnuts
1. In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant.
2. Set aside to cool.
4. Make the Lemon Glaze Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, zest, honey, mustard, garlic, salt, and pepper.
2. Whisk until smooth and slightly thickened (the honey will give it a glaze-like shine).
5. Assemble the Salad
1. In a large bowl, combine roasted eggplant, cooked farro, and toasted walnuts.
2. Pour over the lemon glaze dressing and toss gently to coat.
3. Add chopped herbs and optional feta or Parmesan.
4. Taste and adjust seasoning — more lemon for brightness or honey for balance.
6. Serve
Serve warm or at room temperature.
Drizzle with a bit of extra olive oil and a sprinkle of fresh herbs before serving.
Notes & Tips
For added color, toss in roasted cherry tomatoes or red bell peppers.
To make it gluten-free, substitute quinoa or brown rice for farro.
Add baby spinach or arugula for extra greens and freshness.
The salad keeps well refrigerated for up to 3 days — perfect for meal prep.
❓ Frequently asked questions FAQs
Q: Can I use barley instead of farro?
Yes! Barley has a similar chewy texture and nutty flavor.
Q: Can I make this vegan?
It already is — just skip the optional cheese or use a plant-based version.
Q: What can I serve it with?
This pairs wonderfully with grilled chicken, salmon, or halloumi for a complete Mediterranean meal.
Nutritional Information
Calories: 430 kcal
Protein: 13 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 8 g