Warm Farro Vegetable Salad
My colorful Warm Vegetable Farro Salad is a hearty-meets-fresh dish that eats like a light meal but satisfies like comfort food. Nutty warm farro (a fiber-packed grain) is tossed with a rainbow of cooked vegetable – sweet yellow pepper, carrot, celery, kale, and edamame. It is then finished with dried cranberries and pistachios for a sweet-savory crunch, all brought together with a bright lemon and olive oil vinaigrette with cumin for Mediterranean and Middle Eastern flair.
Nourishing, vibrant, and anything but boring, it can be served warm or at room temperature and works beautifully as a main course or hearty side, making it especially perfect for colder months and holiday tables like Thanksgiving or Christmas.
They say eat the rainbow (and there is a rainbow of veggies in this warm salad). Hearty vegetables that need to be cooked before adding to the farro. I tend to serve this at the time of the year when the weather is cold and prefer serving it warm. It is also perfect for holidays like Thanksgiving or Christmas.
Table of contents
Ingredients
- Lemon juice
- Honey
- Cumin
- Salt
- Black pepper
- Olive oil
- Farro
- Onion
- Pepper
- Carrot
- Celery
- Kale
- Edamame
- Dried cranberries
- Pistachios
- Dill
What is farro?
Farro is a nutrient-packed ancient whole grain commonly used in Mediterranean and Middle Eastern cuisines. It has a chewy texture and a nutty flavor that sets it apart from other whole grains. When cooked, it stays slightly firm, providing a hearty texture and a satisfying bite.
Farro or Barley
Either can be used for this recipe. Cooked farro has a firmer, chewy texture, while barley is softer and creamier. Farro is available in pearled and non-pearled varieties. Pearled farro has the outer bran layer removed, resulting in a faster cooking time and making it more readily available in stores. Regular farro (whole farro) harder to find.
Farro or Barley
Farro or barley can be used for this recipe. Cooked farro has a firmer, chewy texture, while barley is softer and creamier. Farro is available in pearled and non-pearled varieties. Pearled farro has the outer bran layer removed, resulting in a faster cooking time and making it more readily available in stores. Regular farro (whole farro) harder to find.
Ingredient breakdown
- Farro: A healthier alternative to white or brown rice, with a pleasantly chewy texture.
- Vegetables: A colorful mix of carrots, celery, kale, and edamame adds a nutritious punch.
- Kale: Adds color, nutrients, and an earthy flavor.
- Dried Cranberries: Provide a sweet, chewy bite; unsweetened cranberries are preferred.
- Pistachios: Add a nutty crunch to this otherwise soft dish, along with a protein boost.
- Cumin: Adds Mediterranean flavor to both the vegetables and the dressing.
Making a warm farro salad
Start by preparing the vinaigrette. Cook the farro in lightly salted water at a gentle boil until al dente, or according to the package directions, as cooking times vary. Meanwhile, in a separate pan, cook the onion, pepper, carrots, and celery over medium heat until softened, seasoning with salt and black pepper. Add a splash of water as needed to help the vegetables cook. Stir in the kale and cooked edamame, followed by the farro, dried cranberries, and pistachios, mixing until well combined. Transfer to a large bowl, toss with the dressing, and serve warm, garnished with fresh dill.
Lemon dressing
Ground cumin infuses this simple lemon vinaigrette with gentle warmth, complementing the brightness of the lemon and the richness of the olive oil. The farro grains soak up the balanced, vibrant, and aromatic dressing, adding depth and complexity to every bite.
Optional Additions
If you don’t need this dish to be vegan, top it with goat cheese or crumbled feta. Add roasted root vegetables such as butternut squash, pumpkin, or sweet potatoes, or mix in any favorite seasonal vegetables (like zucchini, Brussels sprouts) or even a little garlic for extra flavor. Baby spinach can be substituted for kale if you prefer, and dried cherries make a lovely alternative to cranberries. Finish with a light sprinkle of sea salt to enhance all the flavors.
Servings
This recipe yields 4 servings as a side dish. Double the recipe if serving as a main dish.
Leftover farro salad
This salad keeps well in an airtight container in the refrigerator for up to 5 days.
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Warm Farro Vegetable Salad
Video
Ingredients
For the dressing:
- ⅓ cup (78 ml) lemon juice, about 2 large lemons
- 2 tablespoons honey
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup (156 ml) olive oil
For the salad:
- 1 cup (180 grams) farro, cooked according to package directions
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- ½ medium or 1 small onion, diced small
- ½ yellow pepper, diced small
- 1 large carrot, peeled and diced small
- 1 stalk celery, diced small
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- ½ cup (67 grams) chopped kale
- 1 cup (135 grams) frozen shelled edamame, cooked
- ⅓ cup (32 grams) dried cranberries
- ⅓ cup (50 grams) unsalted, roasted pistachios
- 1 teaspoon freshly chopped dill
This recipe yields 4 servings as a side dish. Double the recipe if serving as a main dish.
Instructions
Make the dressing:
- To a mixing bowl add the lemon juice, honey, cumin, salt, pepper and cumin. Whisk as you drizzle in the olive oil until combined. Set aside.
Make the salad:
- To a large sauté/frying pan add the oil over medium heat.
- Add the onion, pepper, carrots and celery. Cook until they start to softened and season with salt, pepper and cumin. Add 2 tablespoons water to the pan and simmer until the carrots and pepper are tender and the water has evaporated. Stir in the kale and cooked edamame and continue cooking for 2 minutes.
- Turn off the heat and stir in the cooked farro, using the heat from the pan to warm the farro.
- Transfer to a serving bowl and toss with the dressing, cranberries and pistachios.
- Serve warm garnished with chopped dill.
I made this for a vegan side dish option for christmas, it was a hit even with the meat eaters. I’ll be making this again.
A delicious addition to the Christmas menu.
This sounds like a perfect ‘pack up in a plastic container for lunch and then feel all smug because it was so healthy (and tasty)’ sort of salad 😉
I LOVE fruit and nuts together – what a clever idea to mix them up in a salad!
This is wonderful! I love farro; in fact I have this brand in my cupboard right now, in a half used bag. I could eat salads year round, especially if they look this good! Thanks for the recipe.