Roasted Veggie Farro Salad with Honey Mustard Vinaigrette
The perfect, hearty anchor for any autumn menu. This farro salad features a chewy, nutty base tossed with roasted winter vegetables, sweet dried cranberries, and toasted nuts for a satisfying crunch. Dressed in a bright maple mustard vinaigrette, it’s an elevated vegan dish that works beautifully as a side or a stand-alone entrée.
Servings: 8 servings
Calories: 444kcal
Video
Equipment
Mason jar with lid or medium bowl with whisk
Rice cooker or saucepan
Rimmed baking sheet lined with parchment paper
Large serving bowl and serving spoon
Ingredients
Honey Mustard Vinaigrette
- ¾ cups extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ½ shallot minced, about 2-3 Tbsp
- 2 Tbsp chives thinly sliced
- 1 Tbsp fresh tarragon finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the farro
- 1½ cups farro rinsed
- 3 cups vegetable stock or water
Veggies
- 3 large carrots peeled and cut into 1” pieces
- 6 medium shallots peeled and halved lengthwise
- 1 bunch lacinato kale stems removed, but reserved, and leaves roughly chopped
- 2 Tbsp extra virgin olive oil
- 2 scallions thinly sliced
- ⅓ cup rehydrated dried cranberries see note below
- ½ cup toasted pecans chopped
- ¼ cup pomegranate seeds for garnish, optional
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt for serving
- 1-2 Tbsp chives for serving
Instructions
- Make the dressing. Preheat oven to 425F. Combine ¾ cup olive oil, ¼ cup apple cider vinegar, 2 tsp dijon, 2 tsp honey, ½ minced shallot, 2 Tbsp sliced chives, 1 Tbsp chopped tarragon, ½ tsp Kosher salt and ¼ tsp black pepper in a mason jar, then secure with lid and shake vigorously. Alternatively, can place all ingredients in a small bowl, then whisk. Set aside.
- Cook the farro. To make in a rice cooker: rinse 1 ½ cups farro for 30-60 seconds under cool water, then add to the bowl of a rice cooker and cover with 3 cups vegetable stock (or water). Cook on the ‘brown rice’ setting, or about 45-55 minutes. The farro should be tender. If there’s excess water in the bowl, simply drain. Stir the chopped kale leaves into the farro while it’s still hot. Skip the following step and move onto roasting veggies.
- Stove top instructions. To make farro on a stovetop: bring 3 cups vegetable stock (or water) to a rapid boil, then pour in 1 ½ cups farro and stir. Simmer until the farro is tender. The cook time will vary based on the type of farro used (pearled farro, semi-pearled, or whole farro), ranging from 20 minutes up to ~45 minutes. Drain excess water (like with pasta), then stir the chopped kale leaves into the farro while it’s still hot.
- Roast the veggies. Place 3 carrots, 6 halved shallots, and kale stems on a large rimmed baking sheet lined with parchment, then drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Roast for 20-25 minutes, tossing once halfway through.
- Assemble the salad. In a large mixing bowl, combine the cooked farro and kale leaves, the roasted veggies, scallion, ⅓ cup dried cranberries, and ½ cup toasted pecans. Pour as much of the dressing on top as you like (we recommend beginning with half), then stir to thoroughly mix. Taste and adjust seasoning, as needed.
- Garnish, then serve. Pour the salad into a large serving bowl, then garnish with ¼ cup pomegranate seeds and additional chives, if using. Sprinkle with flaky sea salt. Serve immediately or at room temp!
Notes
- Dried cranberries: Optional—soak in water for 10 minutes, then drain.
- Storage: Refrigerate farro salad airtight for up to 5 days.
- Serving option: If not vegan, finish with crumbled fresh goat cheese.
Nutrition
Calories: 444kcal | Carbohydrates: 42g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 556mg | Potassium: 465mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8202IU | Vitamin C: 38mg | Calcium: 133mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
