Mediterranean Winter Farro Salad
This salad combines nutty farro with roasted root vegetables, leafy greens, and tangy feta, all tossed in a lemon-herb vinaigrette. It’s earthy, warm, and packed with fiber, protein, and antioxidants — perfect as a main meal or side dish for winter gatherings.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Salad
1 cup uncooked farro (or substitute with barley or quinoa)
2 cups water or vegetable broth
1 small sweet potato, cubed
1 cup butternut squash or pumpkin, cubed
1 small red onion, sliced
1 cup Brussels sprouts, halved (optional but great for winter flavor)
2 tbsp olive oil
Salt & black pepper, to taste
½ cup crumbled feta cheese
¼ cup chopped walnuts or almonds (lightly toasted)
2 cups baby spinach or arugula
¼ cup dried cranberries or pomegranate seeds
For the Lemon-Herb Dressing
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small garlic clove, minced
1 tbsp chopped fresh parsley
1 tsp dried oregano
Salt & pepper, to taste
Instructions
1. Cook the Farro
Rinse farro under cold water.
In a pot, combine farro with 2 cups water or broth. Bring to a boil, reduce to simmer, and cook for about 25 minutes (or until tender).
Drain any excess liquid and let cool slightly.
2. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss sweet potato, butternut squash, onion, and Brussels sprouts with olive oil, salt, and pepper.
Roast for 20–25 minutes, until golden and tender.
3. Make the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, oregano, salt, and pepper.
4. Assemble the Salad
In a large bowl, combine cooked farro, roasted vegetables, spinach/arugula, feta, toasted nuts, and cranberries/pomegranate.
Pour over the dressing and toss gently to combine.
5. Serve
Serve warm or at room temperature.
Optionally garnish with extra feta, herbs, or a drizzle of olive oil.
Notes & Tips
Make it vegan: Skip feta or use vegan feta.
Add protein: Top with grilled chicken, salmon, or chickpeas.
Meal prep friendly: Keeps well for up to 4 days in the fridge.
For a cozy twist: Serve slightly warm — farro and roasted veggies taste amazing that way.
❓ Frequently asked questions FAQs
Q: Can I use another grain instead of farro?
A: Yes — barley, brown rice, or quinoa work great.
Q: Can I serve it cold?
A: Absolutely. It’s delicious cold or warm.
Q: What veggies can I use instead?
A: Try carrots, parsnips, or roasted cauliflower — they all fit the winter theme perfectly.
⚡ Nutrition information
Calories: 420 kcal
Protein: 12 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 8 g
Sodium: 380 mg