Ever get bored with yet another limp lettuce situation? Yeah, me too. This balsamic roasted veggie farro salad has become my go-to – not just because it tastes like something from a five-star restaurant (no, I’m not exaggerating), but also it’s one of those warm, pile-your-bowl-high meals that just feels good. If you’re hunting for something hearty, fresh, and full of flavor to shake up your weeknight dinner routine, you’re in the right spot. And hey, after you try it, you might wanna look at some of my other favorites like this bright and zesty lemony lentil salad with feta. Ready? Let’s get rolling. 
Ingredients and Substitutions
Alright, so here’s the lowdown. For the veggies, I usually go with bell peppers, zucchini, and red onion because they roast up all sweet and jammy. But let’s be real. If you’ve got mushrooms or carrots that need using, throw those in too. Then there’s farro, the main player. It’s slightly chewy and, honestly, way more exciting than plain old rice.
Feta adds that salty, creamy thing, though goat cheese or shaved parmesan totally works if feta isn’t your jam. Fresh herbs? Parsley is my preference, but basil, dill, or chives add their own flair. The balsamic vinegar and olive oil dressing is super simple. If you like extra tang, try a squeeze of lemon juice at the end. Basically – use what you love, no rules here.
“My whole family went back for seconds. Not kidding. Best farro salad I’ve had. The roasted veggies are magic.” — Jamie T.
Recipe Tips
A few things I wish someone had told me the first time I made it. First, spread your veggies out on the tray. Don’t crowd them, or you’ll get steamed sad veggies instead of beautiful caramelized ones. Also, make sure you season the farro itself. A pinch of salt while boiling makes everything taste better.
Oh, and don’t rush the roasting! The veggies should have some dark bits. That’s where all the flavor hides. Toss it all together while the farro’s still warm so the feta melts a little. If you’re prepping for lunch the next day, just hold off on adding herbs until right before you eat.
More Salad Recipes You’ll Love
Okay, if you’re still reading and love this kind of veggie-packed, hearty salad, do not miss my broccoli salad with bacon – it’s the perfect combo of crunchy, creamy, and just plain crave-worthy. If you’re on a roll with these non-boring salads, trust me, your lunches will never be the same.
Top Tips
- Roast the vegetables until you see those crispy, charred edges.
- Cook farro just past chewy but not mushy.
- Mix dressing right before serving for extra brightness.
- Crumbled feta sprinkled on top always looks AND tastes better.
Get the Recipe: Roasted Vegetable Farro Salad
Alright, the basic steps. Toss chopped veggies with olive oil, balsamic, salt, and pepper. Spread on a tray, roast at 425°F till tender and those edges catch – about 20-25 mins. While that’s happening, boil your farro in salty water till just done (usually takes around 20 mins, not an exact science). Drain and dump into a big bowl.
Veggies go in next, then handfuls of chopped herbs, crumbled feta, and another drizzle of that balsamic. Stir it all up. Taste. Season again (it always needs more salt than you think, promise). Eat warm, room temp, or straight outta the fridge tomorrow. Make it your own… nobody’s judging!
Common Questions
Can I use another grain instead of farro?
Totally. Quinoa, barley, or even brown rice work pretty well.
Is this good for meal prep?
Absolutely. Just add the fresh herbs and maybe a bit more dressing right before you eat it.
What veggies roast best for this salad?
Zucchini, bell peppers, onions, and carrots are my top picks. Anything that can hold up in the oven is fair game.
Can I leave out the cheese?
Yep. It’s still good, just less creamy. Maybe toss in chickpeas for a little extra richness.
How do I store leftovers?
Fridge in a tightly sealed container – should be good for 3 days.
Your New Go-To Warm Salad
Honestly, if you’re tired of sad salads, this is one you’ll keep coming back to. I still get excited for leftovers (which is saying a lot). If you want to shake things up after you master this, try recipes like Warm Farro Salad with Roasted Vegetables and Fontina … or even a Warm Farro Salad with Roasted Root Vegetables – both are killer. Go on, give this a try and make it your own. Promise, your taste buds will thank you. 
Roasted Vegetable Farro Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, balsamic vinegar, salt, and pepper.
- Spread the vegetable mixture out on a baking tray.
- Roast for about 20-25 minutes, until tender and the edges are caramelized.
- In a pot, bring salted water to a boil and cook the farro until just done (around 20 minutes).
- Drain the farro and transfer it to a large bowl.
- Add the roasted vegetables to the bowl with farro.
- Mix in chopped herbs and crumbled feta.
- Drizzle with additional balsamic vinegar and adjust seasoning as needed.
- Serve warm or at room temperature.