When it comes to Farro Salad Recipes, this one can’t be beat! Refreshing yet fulfilling, this bowl of YUM is the perfect side dish for spring! The dressing is the star of this show, with bright flavors of lemon, herbs, and shallots … always a winning combo.
All of the green goodies in this salad makes for a lick-your-plate-clean kind of situation, ya know? If you’re in the mood to consume some extra veggies, I’m always here to help! My Grilled Salmon Salad With Citrus Vinaigrette should go straight onto your weekly meal plan. You can whip up this Classic Fettuccine Alfredo with Peas and Pancetta in less than 30 minutes… and broccoli lovers need to check out my Pickle Juice Crispy Air Fryer Masterpeice.
INGREDIENTS FOR THIS FARRO SALAD RECIPE:
In addition to being a no brainer sider dish, farro salad makes a great base for any protein you can think of.
FOR THE SALAD:
- Farro
- Raw Broccoli
- Olive Oil
- Lemon Pepper
- Kosher Salt
- Frozen Peas
- Walnuts
- Shaved Parmesan Cheese
- Fresh Parsley
- Lemon Zest, optional garnish
FOR THE DRESSING:
- Fresh Lemon Juice
- Olive Oil
- Fresh Parsley
- Dried Dill
- Shallot
- Dijon Mustard
- Salt
HOW TO MAKE THIS RECIPE:
- Preheat the oven to 400F.
- Place chopped broccoli on a large baking sheet and toss with olive oil, lemon pepper and salt. Bake for 15-20 minutes or until broccoli is beginning to char.
- While broccoli is in the oven, cook the farro according to package directions. Strain farro and set aside.
- Place dressing ingredients in a small food processor and pulse to combine.
- Toss cooked farro, roasted broccoli, and remaining salad ingredients in a large bowl or serving platter. Top with additional shaved parmesan cheese, chopped parsley, and some lemon zest.
WHAT TO SERVE FARRO SALAD WITH
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- 1 cup Farro
- 10-12 oz. Raw Broccoli, roughly chopped
- 2 tbsp. Olive Oil
- 1 tsp. Lemon Pepper
- 1 tsp. Kosher Salt
- 1 cup Frozen Peas, thawed
- ½ cup Walnuts, chopped
- ¼ cup Shaved Parmesan Cheese
- 1 Handful Fresh Parsley, chopped
- Juice from 2 Lemons
- ¼ cup Olive Oil
- ¼ cup Fresh Parsley, chopped
- 1 tsp. Dried Dill
- ½ Shallot, chopped
- 1 tsp. Dijon Mustard
- 1 tsp. Salt
- Preheat the oven to 400F.
- Place chopped broccoli on a large baking sheet and toss with olive oil, lemon pepper and salt. Bake for 15-20 minutes or until broccoli is beginning to char.
- While broccoli is in the oven, cook the farro according to package directions. Strain farro and set aside.
- Place dressing ingredients in a small food processor and pulse to combine.
- Toss cooked farro, roasted broccoli, and remaining salad ingredients in a large bowl or serving platter. Top with additional shaved parmesan cheese, chopped parsley, and some lemon zest.
TIPS ON THIS RECIPE:
- Farro salad recipes are very adaptable. If you don’t love broccoli or peas, sub in your favorite veggies. Don’t have walnuts on hand? Almonds or pistachios work well, too!
- The food processor is the best tool for combining the dressing ingredients but if you prefer, you can whisk all the ingredients together by hand. Your dressing might have a bit more texture but it’ll still be DELISH.
- This easy farro salad tastes just as good the next day. Serve it cold or warm it up!
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