Roasted Spring Vegetable and Crispy Farro Salad

This Roasted Spring Vegetable and Crispy Farro Salad is the ultimate way to enjoy the season's best produce. It's loaded with a colorful mix of roasted veggies like carrots, asparagus, snap peas, radishes, and more, which get an amazing caramelized flavor! Then it's tossed with nutty crispy farro, peppery arugula, tangy feta, and a herby green goddess dressing. The result is a fresh, satisfying salad with an irresistible variety of flavors and textures that's easy enough for a weeknight dinner and impressive enough to serve as a stunning side for any spring occasion. Can easily be made gluten-free, vegetarian, or vegan.

We've finally escaped the winter doldrums-- just in time for the markets to overflow with fresh, vibrant produce. The herbs are herbier. The vegetables crisper. Heck, I think even the other grocery shoppers are nicer. And I can't seem to help but snatch up every bundle of greens I can get my hands on and bring all of those feel-good flavors back home to make something bright and delicious. This Roasted Spring Vegetable and Crispy Farro salad totally hits the mark.

It starts with a variety of spring produce that I add to the oven to gain some concentrated pops of flavor. I also toss some precooked farro onto another baking sheet, which toast up alongside the veggies and add crispy texture to the salad. While they roast, I blend up a quick batch of Green Goddess Dressing if I don't already have some on hand, and then plate it all together with fresh arugula, PLENTY of crumbled feta cheese, and chopped leafy carrot tops that I save from the fresh spring carrots. It's so bright and springtimey while also being deeply flavorful.

Whether you need a good side dish for your spring celebrations (imagine this platter out for Easter or Mother's Day!), or you just want an easy veggie-packed meal, this salad delivers.

Why you'll love it:

This roasted vegetable salad has so many appealing factors that make it an instant favorite. Here are just a few reasons why this salad is a surefire winner:

• SPRING CELEBRATION: This salad lets the season's finest produce take center stage. There are so many fresh flavors and textures, and the vegetables truly shine.
• SATISFYING YET VIBRANT: With hearty farro, creamy dressing and roasted veggies, this dish is definitely satisfying. But the greens, herbs and tangy feta keep things feeling light and full of bright spring flavor.
• VERSATILE DISH: It can work as a meatless main dish or accompanied by roasted chicken or salmon for an easy yet impressive meal. You can swap in virtually any springtime vegetable for delicious results!

Key ingredients

From seasonal produce to bright herbs and rich, nutty elements, this recipe has it all:

• Spring Vegetables - Carrots, asparagus, sugar snap peas, shallots, and radishes are some of my favorite vegetables to roast up for this salad, but there are so many fantastic options this time of year. Use whatever vibrant veggies look best at the grocery store (or that you have to use up in the back of the fridge)! Spring onions, leeks, beets, and morels would be some other great additions.
• Garlic - Whole, peeled cloves of garlic will get soft and mild in the oven, and are delicious when sprinkled throughout the salad. They'll also help to add subtle garlicky flavor to the vegetables as they roast.
• Farro - Farro is a chewy, nutty ancient grain, especially when toasted and allowed to get crispy after its initial cooking. It provides great heartiness and texture to the salad. You can substitute other whole grains like bulgur if desired, or opt for quinoa for a gluten-free option.
• Green Goddess Dressing - Green goddess is a creamy, herb-packed dressing which just adds to the You can use store-bought or make your own for max freshness.
• Arugula - Peppery, fresh arugula adds great contrast and lightness to the salad, and happens to be at its best in springtime. However, other greens like baby spinach, massaged kale, or spring mix work too!
• Feta - Briny, tangy feta is the perfect cheese to complement the veggies and dressing. Crumble a generous amount on - no one ever complains about a ton of feta.

Veggie variation options

As mentioned above, you can use any spring veggies or different grains for this recipe for equally delicious results. But what if you want to make this recipe during a different season?

Sure, most of the vegetables used in this salad will be available year-round, but if they're not at their peak, opt for produce that is! For example, in warmer months you might want to add in zucchini and bell peppers, while in the colder seasons, broccoli, sweet potatoes, and brussels sprouts would make a great fit.

How to make Roasted Spring Vegetable and Crispy Farro Salad

There are only a few steps standing between you and this flavor-packed spring salad.

1. Roast the Veggies. Getting the vegetables into the hot oven concentrates and deepens their flavors and brings out their natural sweetness. Spread them out in an even layer on a large baking sheet so they can get nicely browned instead of steaming. Toss them halfway through for even roasting.
2. Toast the Farro. While the veggies roast, you'll toast the pre-cooked farro on a separate baking sheet to give them a crispy texture. A drizzle of olive oil and sprinkle of salt enhances the savory notes. Shake the pan occasionally to prevent burning.
3. Assemble the Salad. Let the roasted veggies cool slightly. Then, on a large platter, layer the green goddess dressing, arugula, crispy farro, and roasted veggies. Top with additional crispy farro, dressing, crumbled feta, and carrot top greens, and serve.

For the full recipe details and dressing instructions, see the recipe card below!

FAQs

Q: Can I make this salad ahead?
A: Yes, most of the components can be prepped 1-2 days ahead. Roast the veggies and farro, then let cool completely before storing separately from the greens and dressing. The dressing can also be made up to 3 days in advance. Assemble right before serving.

Q: How do I pre-cook the farro?
A: There are various types of farro available: quick-cooking, semi-pearled, pearled, whole, etc. Each requires slightly different cooking times, so you're best off following package instructions. However, generally speaking, farro is usually added to boiling water, reduced to a simmer, and covered for 15-30 minutes, or until the water is absorbed and the farro is fluffy.

Q: How should I store leftovers?
A: Store any leftover salad in an airtight container in the fridge for 3-4 days max. The roasted veggies and dressing can make the greens wilt over time, so it's best when assembled before serving and leftovers eaten within a couple of days.

Q: Can I make this vegan?
Absolutely! Simply omit the feta cheese or use a vegan feta alternative, and adjust the green goddess dressing to use vegan yogurt alternatives and no anchovy paste.

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