Warm Farro Vegetable Salad

My colorful Warm Vegetable Farro Salad serves as a lovely, light meal option loaded with nutrients. This colorful and filling vegan dish combines yellow pepper, carrot, celery, kale, edamame and warm farro with sweet cranberries and crunchy pistachios tossed in a refreshing lemon juice and olive oil and lemon vinaigrette and cumin to bring Mediterranean and Middle Eastern flair.

A delicious salad that can also be served at room temperature. This hearty and filling dish works well as a main course or a healthy,  whole grain side dish  to accompany any vegan meal or meat dish. With its fall and winter ingredients that require cooking, I tend to serve this during colder months and prefer serving it warm.

They say eat the rainbow (and there is a rainbow of veggies in here). 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.

What is Farro?

Farro is a nutrient-packed ancient 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

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.

Warm Farro Salad Ingredients

• Farro: A healthier alternative to white or brown rice with a chewy texture.
• Vegetables: A colorful mix of carrots, celery, kale, and edamame adds a nutritious punch to the dish.
• Kale: Added for color, nutrients and it’s earthy flavor.
• Dried Cranberries: Provide a sweet and chewy bite. I prefer unsweetened cranberries.
• Pistachios: Add a nutty crunch to this otherwise soft dish, along with a boost of protein.
• Cumin: For that mediterranean flavor is in both the vegetables and the dressing.

How to Make a Warm Salad

Start by preparing the vinaigrette. Cook the farro in water at a low boil until al dente, or follow the package directions as cooking times vary. In a separate pan, cook the onion, pepper, carrots and celery over medium heat until softened (season with salt and black pepper). 

Add a little water to help cook the vegetables. Stir in the kale and cooked edamame. Stir in the farro,  sweet cranberries, and pistachios until well combined. Transfer the mixture to a large bowl, toss with the dressing, and serve warm, garnished with fresh dill.

Lemon Vinaigrette

Cumin is infused into the dressing, enhancing a simple lemon vinaigrette with a hint of warmth. The ground cumin complements the brightness of the lemon and the richness of the olive oil, creating a balanced, flavorful dressing. This depth and complexity make the vinaigrette vibrant and aromatic, that is absorbed by the farro grains.

Fall Farro Salad Optional Additions

If you don’t need this dish to be vegan, top it with goat cheese or crumbled feta cheese. Add root vegetables like butternut squash, pumpkin, or sweet potatoes, or any of your favorite seasonal vegetables. Substitute baby spinach for kale if you prefer. Use dried cherries instead of cranberries for a different twist. Finish the dish with a light sprinkle of sea salt to enhance the flavors.

Leftover Farro Salad

This salad will keep well in an airtight container refrigerated for up to 5 days.

This recipe yields 4 servings as a side dish. Double the recipe if serving as a main dish.

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