Farro salad with roasted vegetables and herb vinaigrette
Grain Salad Meal Prep
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
5
5 meals
Difficulty
Easy
Cost
Moderate
$$
Grain Salad Meal Prep
Farro salad with roasted vegetables and herb vinaigrette
★4.6(19)
Chewy farro tossed with roasted seasonal vegetables, dried cranberries, toasted walnuts, crumbled goat cheese, and a bright herb vinaigrette. A meal-prep salad that only gets better.
10m
Prep Time
30m
Cook Time
40m
Total Time
5
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Grain salads are the ultimate make-ahead lunch—unlike leafy salads, they improve as they marinate. Farro's chewy texture holds up all week without getting soggy.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Grain Salad Meal Prep embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 2 cups farro, cooked until chewy
- 3 cups mixed roasted vegetables (sweet potato, Brussels sprouts, red onion)
- 1/3 cup dried cranberries and 1/3 cup toasted walnuts
- 1/4 cup crumbled goat cheese
- 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon, fresh herbs for vinaigrette
- Fresh parsley and arugula for topping
Instructions
- 1
Cook farro in salted boiling water for 25-30 minutes until chewy; drain.
- 2
Roast cubed sweet potato, halved Brussels sprouts, and red onion at 425°F for 20 minutes.
- 3
Whisk olive oil, red wine vinegar, Dijon mustard, and chopped herbs for the vinaigrette.
- 4
Toss warm farro with roasted vegetables, cranberries, and vinaigrette.
- 5
Divide among 5 containers; add goat cheese and walnuts when ready to eat.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
FarroQuinoa or wild rice
Both hold dressing well and provide great texture
Goat cheeseFeta or dairy-free cheese
Feta is more assertive; dairy-free is lighter
Tips & Storage
Pro Tips
Dress the farro while warm—it absorbs the vinaigrette and becomes more flavorful.
Change the roasted vegetables with the seasons for endless variety.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Refrigerate for up to 5 days. One of the best make-ahead salads.
Reheating
Excellent at room temperature or cold. Can be microwaved 1 minute for a warm salad.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Dressing this salad just before serving is not optional — it is essential. Pre-dressed greens turn limp within minutes.
Nutrition Facts
Per serving (10mg) · 5 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates48g
Fat14g
Fiber340mg
Sugar6g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different grain?
- Quinoa, wheat berries, or barley all work as substitutes.
- Is farro gluten-free?
- No, farro contains gluten. Use quinoa or millet for a gluten-free version.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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