Roasted Vegetable & Farro Salad


SourceRecipe from The Washington Post.
Prep time20 minutes
Cooking time40 minutes
Total time1 hour


Farro is an ancient grain similar to rice with a chewy texture and nutty flavor. It’s also incredibly simple to cook! 


farro (dry)
1 1/2 cup
carrot (medium sized, peeled and cut into 1/2-inch slices)
1 cup
Brussels sprouts (trimmed and quartered)
1/4 cup
olive oil, extra virgin (plus 1 Tbsp)
1/2 teaspoon
2 cups
kale (thinly sliced)
figs, mission (dried, stemmed and chopped)
1/2 cup
almonds (slivered)
1 tablespoon
1/4 cup
red wine vinegar
1 teaspoon
1/4 cup
cheese, feta (crumbled)


Combine the farro and water in a medium saucepan over medium-high heat. Bring the water to a boil, then reduce the heat so the liquid is barely bubbling; cover and cook for 20 minutes. Remove from the heat; drain any excess water, cover and let stand for at least 10 minutes or until it cools to room temperature.

Meanwhile, preheat the oven to 500 degrees F.

Toss the carrots and Brussels sprouts on a rimmed baking sheet with 1 tablespoon of the oil and the salt. Roast until the Brussels sprouts are caramelized around the edges and the carrots are barely tender (not soft) when pierced with a fork, 10-15 minutes. Let cool to room temperature.

Place the kale (lacinato or baby kale works great!) in a serving bowl and massage the leaves by picking them up by the handful and squeezing/crumpling them. Repeat for a few minutes, until the kale turns silky and darkens in color. Add the figs, almonds, cooked farro and roasted carrots and Brussels sprouts; toss to combine.

Whisk together the remaining ¼ cup of oil, the za'atar, vinegar and honey in a medium bowl to form an emulsified vinaigrette, then stir in the feta. Pour over the salad and toss to incorporate.