• Skip to main content
  • Skip to primary sidebar

The Crooked Carrot logo

  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
  • About me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salads

    Published: Nov 24, 2017 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 968 words. · About 5 minutes to read this article.

    Roasted Vegetables and Farro Salad

    Jump to Recipe

    Roasted Vegetable and Farro Salad - a hearty roasted vegetable salad with chewy farro and a parsley pesto. Perfect for a veggie-based main dish or side salad. 

    roasted vegetable farro salad

    Thanksgiving is quite possibly my favorite holiday. Family, friends, food. What more could one ask for? I love Thanksgiving because it really is about the people around you. There are no gifts or fireworks, just being grateful for loved ones gathered around you (and the ones you wish were around). And the wonderful food we’ve been blessed to enjoy!

    I made a Roasted Vegetable and Farro Salad this past Thanksgiving and it was a hit! Fall-inspired, featuring roasted carrots, cauliflower, red pepper, fennel and red onion with added Mediterranean flavors from artichokes, capers and chickpeas. 

    This Roasted Vegetable and Farro Salad is a flavorful salad that makes for a great side dish or a simple weeknight dinner. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    roasted vegetable farro salad

    Ready to make this fall-inspired Roasted Vegetable and Farro Salad? Let’s go!

    1 - Cook farro: Combine farro and water in a medium pot over medium heat. Bring to a boil and let simmer until tender, about 60 minutes. 

    2 - Preheat oven to 425 degrees F. Cut up vegetables. 

    3 - Roast veggies. Spread carrots, cauliflower, red pepper, fennel, red onion and garlic out in a single layer on a large lined baking sheet. You may need to use two baking sheets. Drizzle with ¼ cup olive oil, salt and pepper. Roast 45-60 minutes or until vegetables are fork tender. During the final 10-15 minutes, add chickpeas and artichokes. After roasting, remove garlic and mince. 

    4 - Prepare Pesto. Add parsley, fennel fronds, garlic, red wine vinegar and red pepper flakes to a food processor. Pulse until it becomes a puree. While it’s running, slowly add olive oil until it’s fully combined. Add salt and pepper to taste. 

    5 - Serve. Combine farro, roasted vegetables/chickpeas, capers and parsley pesto. Enjoy!

    • roasted vegetable farro salad
    • roasted vegetable farro salad

    Roasted Vegetable and Farro Salad: Tips, Tricks and Tools

    Tools: You’ll need a medium pot, baking sheet, silicone baking mat, and food processor. As always, opt for eco-friendly cookware. 

    Save those fennel fronds. They’re super flavorful and are a great addition to the parsley pesto. 

    Variations: Use whatever veggies you have on hand. This salad recipe is easily adaptable to what you have available. 

    Save your scraps. Those carrot ends, red pepper scraps, celery leaves and fennel ends are a fantastic addition to homemade stock. 

    Whole Grains: Farro is a chewy and nutty whole grain that provides loads of fiber, zinc and vitamin B3. Check out our Whole Grains Post for more insight on whole grains.

    roasted vegetable farro salad

    We hope you love this Roasted Vegetable and Farro Salad!

    Love this Thanksgiving side dish recipe? Check out our other delicious Side Dish Recipes like this Roasted Parsnips and Pears or our Crunchy Brussels and Bacon Salad.

    Did you enjoy this Roasted Vegetable and Farro Salad as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Roasted Vegetable and Farro Salad for later by pinning it to your Fall Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Roasted Vegetable and Farro Salad creations!

    "Gratitude is riches. Complaint is poverty." - Doris Day

    roasted vegetable farro salad

    Roasted Vegetables and Farro Salad

    Roasted Vegetable and Farro Salad - a hearty roasted vegetable salad with chewy farro and a parsley pesto. Perfect for a veggie-based main dish or side salad.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4 main servings (6-8 side servings)
    Author: The Crooked Carrot

    Ingredients

    Salad

    • 1 cup farro
    • ¼ cup olive oil
    • 4 carrots cut into 2-inch pieces
    • ½ head cauliflower cut into florets
    • ½ red pepper (large) sliced
    • 1 fennel bulb and stalk sliced, save the fronds for the pesto
    • ½ red onion thinly sliced
    • 2 cloves garlic keep whole
    • 1 12-oz jar artichokes
    • 1 15-oz can chickpeas drained and rinsed
    • ¼ cup capers
    • salt + pepper to taste

    Parsley Pesto

    • 1 cup parsley wash and pat dry
    • ½ cup fennel fronds
    • 3 cloves garlic
    • 1 tablespoon red wine vinegar
    • ¼ teaspoon red pepper flakes
    • ¼ cup olive oil
    • salt + pepper to taste
    US Customary - Metric

    Instructions

    • Boil: Combine farro and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.
    • Roast: Preheat oven at 425 degrees F. Spread carrots, cauliflower, red pepper, fennel, red onion and garlic in a single layer on a large baking sheet. Drizzle with ¼ cup olive oil, salt and pepper. Roast 45-60 minutes, or until vegetables are tender.
      During final 10-15 minutes, add chickpeas and artichokes. After roasting, remove garlic and mince.
    • Prepare Pesto: In a food processor/blender, combine parsley, fennel fronds, garlic, red wine vinegar and red pepper flakes. Pulse until combined, slowly add olive oil while food processor is running until fully combined. Add salt and pepper to taste.
    • Serve: In a large bowl, combine farro, roasted vegetables/chickpeas, capers and parsley pesto. Enjoy!

    Equipment

    • Stainless Steel Pot
    • Baking Sheet
    • Silicone Baking Mats
    • Food Processor

    Notes

    PREP AHEAD: Cook the farro, cut up the vegetables and prepare the pesto in advance to streamline the cooking process
    LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 4-6 days.
    NUTRITION NOTES: This salad is a great source of fiber and vitamin C. It’s also vegan and a good source of plant-based protein. 
    MAKE IT GLUTEN-FREE: Use rice or another gluten-free grain instead of farro.
    SERVING SUGGESTIONS: This salad is great on its own or paired with a lean protein of your choice.

    Nutrition

    Carbohydrates: 57g | Protein: 9g | Fat: 28g | Saturated Fat: 34g | Sodium: 415mg | Potassium: 935mg | Fiber: 14g | Sugar: 6g | Vitamin A: 12050IU | Vitamin C: 86mg | Calcium: 114mg | Iron: 3.5mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

    « Moroccan Chickpea and Roasted Winter Squash Salad
    Healthy Pumpkin Raisin Muffins »

    You may also like...

    two jars of pickled red onions

    Pickled Red Onions

    yellow leaf in leaf pile

    Top 10 Fall Foods and how to use them

    Strawberries

    Top Summer Foods and How to Use Them

    chocolate tahini bliss balls on plate

    Chocolate Tahini Bliss Balls

    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

    Search categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

    More about me →

    Popular Posts

    • How to Conduct a Food Waste Audit
    • 15 Best Recipes to Use Up Leftover Red Cabbage
    • Roasted Red Pepper Feta Dip
    • Eco-Friendly Holiday Gift Guide

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Start Here
    • Meet Libby

    Join the Community

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Crooked Carrot