Warm Farro Salad with Roasted Veggies & Goat Cheese
If you think salads can’t be filling, this Warm Farro Salad with Goat Cheese will change your mind. 😉 Roasted sweet potatoes and red onion get tossed with warm farro, fresh spinach, pumpkin seeds, and creamy goat cheese, all brought together with a simple lemon vinaigrette. Hearty, comforting, and seriously satisfying. Did I mention it's fantastic for meal prep?!
Servings: 6 servings
Calories: 415kcal
Ingredients
For the salad
- 1½ cups farro
- Kosher salt
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 large red onion, peeled and cut into ½-inch thick half moons
- 2 Tbsp olive oil
- ⅓ cup pepitas, or nuts, such as sliced almonds or pistachios
- 1 (6oz) bag baby spinach, or thinly sliced kale leaves
- ⅓ cup finely chopped herbs, such as fresh dill and chives, plus more dill for garnish
- 2-3 oz goat cheese, crumbled
For the lemon vinaigrette
- ⅓ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice, about ½ medium lemon
- 1½ tsp Dijon mustard
- 1 clove garlic, grated
- 1 tsp honey
- ½ tsp Kosher salt
Instructions
- Toast the farro. Preheat an oven to 425°F (220°C). Bring a large saucepan of water (at least 4-5 cups) to a rapid boil. Meanwhile, place 1½ cups farro in a large skillet over medium heat. Cook, stirring often, until fragrant, about 2 minutes.
- Cook the farro. Season the water with a couple tablespoons of salt, then add the toasted farro. Reduce the heat to a simmer, then allow the farro to cook uncovered until tender, about 35-45 minutes, stirring occasionally. Note that farro is heartier grain, so it’ll still have a firmer texture than cooked rice. Once tender, drain over a colander.
- Roast the veggies. Place cubed sweet potato and sliced red onion on a rimmed baking sheet, then toss with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast for 20-25 minutes, tossing once halfway through, or until the sweet potato is fork tender.
- Make the salad dressing. In a mason jar, combine ⅓ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1½ tsp Dijon mustard, 1 grated garlic clove, 1 tsp honey, and ½ tsp Kosher salt. Seal tightly with a lid, then shake vigorously until well mixed. Taste and adjust seasoning to your liking.
- Toss with dressing. In a large bowl, combine the warm cooked farro, roasted vegetables, ⅓ cup pepitas (or nuts), 6oz baby spinach, ⅓ cup chopped herbs, and the dressing. Gently toss to combine, then adjust seasoning to taste. You can enjoy this warm, but I prefer to let it sit for 20 minutes and serve it at room temperature.
- Add goat cheese, then serve. When ready to eat, transfer to a large serving bowl, then top with 2-3 ounces crumbled goat cheese (as much as you like) and additional fresh dill for garnish. Enjoy!
Notes
- You can use almost any combination of fresh herbs that you have on hand. I like dill and chives together. Tarragon, mint, parsley, or basil would work as well.
- Goat cheese can be substituted with feta cheese.
- If you don’t want the spinach to be wilted, you can simply wait to toss with the farro until completely cooled.
- To make-ahead: You can prepare everything in advance, then toss to combine when ready to enjoy. Alternatively, you can assemble the entire salad or enjoy it for 4-5 days after. It's delicious warm, room temperature, or even cold.
- Leftovers and storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving. This salad is not suitable for freezing.
Nutrition
Calories: 415kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 269mg | Potassium: 342mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5567IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
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