Roasted Mushroom Farro Salad

This roasted mushroom farro salad has chunks of golden brown mushrooms, roasted broccoli, chewy farro, and tiny pieces of golden raisins from our raisin vinaigrette. It’s delicious for a heartier side, or for lunches throughout the week.

Chef Tips:

On Ingredients

• You can use either farro, spelt, or the 10 minute farro from Trader Joe’s. Cook the farro according to package instructions (usually boiled in salted water for either 30 minutes for traditional farro, or 10 minutes for the “10-minute farro”).
• Feel free to swap out cilantro for parsley, sage, or chives if you prefer.
• I use golden raisins as they are lighter in flavor and color, but you can use red raisins. If you use red raisin, you can also use red wine vinegar instead of champagne vinegar in the dressing.

For Prep

• Cut the broccoli into 1″ pieces and slice the mushrooms into 1/2″ thick pieces so they can roast on the same pan for ~15 minutes.

To Store

• Keep the farro salad untossed with the raisin vinaigrette (with the roasted vegetables and herbs is ok!) until you are ready to eat. This will stay fresh in your fridge for up to 4 days.

High Level Directions

Cook the farro

Prep the vegetables

Roast the vegetables

Make the raisin vinaigrette

Toss the salad

Taste, adjust seasoning as desired, then serve with grains.

Other great side salad recipes:

• Leafy Green Greek Salad
• Smashed Cucumber Salad
• Summer Balsamic Stonefruit Panzanella 

Video Tutorial

Roasted Mushroom Farro Salad

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Prep Time 45 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 231 kcal

Ingredients

  

1x2x3x

• 1 cup farro
• 2 heads broccoli about 1 lb
• 6 ounces mushrooms
• 2 stalks scallions thinly sliced
• .25 bunch cilantro or any other soft herb
• 2 tablespoons of olive oil
• Kosher salt
• Black pepper

Raisin Vinaigrette

• 1/4 cup raisins
• .5 tsp salt
• ¼ cup champagne vinegar
• 1 tbsp honey
• pinch black pepper
• .5 cup evo

Instructions

 

• Preheat the oven to 400F.
• Cook the farro – Bring a medium pot of water up to a boil. Once boiling, add a teaspoon of salt and the farro. Cook according to package instructions, until the farro is tender but still chewy. Drain and rinse the farro.
  1 cup farro, Kosher salt
• Prep the vegetables – cut the broccoli into ½” pieces, peel then dice the broccoli stems, and thinly slice the mushrooms. Thinly slice the scallions and the cilantro.
  2 heads broccoli, 6 ounces mushrooms, 2 stalks scallions, .25 bunch cilantro
• Roast the vegetables – add the broccoli, scallions, and mushrooms to a large sheet tray. Drizzle with olive oil, a large pinch of kosher salt, and fresh ground black pepper. Toss, then bake in a preheated oven for 15 minutes.
  2 tablespoons of olive oil, Kosher salt, Black pepper
• Make the raisin vinaigrette – combine all the ingredients into a food processor. Blend until smooth, about 1 minute. Taste, adjust seasoning as desired, and set aside.
  1/4 cup raisins, .5 tsp salt, ¼ cup champagne vinegar, 1 tbsp honey, pinch black pepper, .5 cup evo
• Toss the salad – toss the drained farro, roasted veggies, sage, and ⅓ cup of the raisin vinaigrette. Taste, add more vinaigrette as desired, then serve.

Nutrition

Calories: 231kcalCarbohydrates: 52gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 11mgPotassium: 359mgFiber: 9gSugar: 6gVitamin A: 11IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Keyword farro salad

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This recipe is part of our Good on Grains series (15 easy weeknight dinner recipes that are perfect to cozy up with a bowl of rice!)

Check out the other recipes here.