Roasted Vegetable + Farro Salad

Roasted vegetables are such an easy preparation, and the result is also so satisfying–sweet and smoky. Farro is something new I’ve only eaten in the past couple of years–it’s sort of like barley but with a firmer bite. Farro is not the easiest to find; it’s occasionally sold in bulk, and I tend to only find it at speciality food stores like Whole Foods or Earth Fare. If you see it, grab a bag (or two)! It’s delish with these roasted vegetables, or simply tossed with some pesto.

This recipe is great for busy people (so, everyone) because it has ingredients that can stand up to being made ahead and eaten at room temperature.

Roasted Vegetable + Farro Salad

serves 4

recipe from Jamie Oliver*

*rewritten using customary units and friendlier measurements


  • 1 3/4 cups, dry farro (14oz)
  • 2 medium eggplant, cut in 1/2 inch cubes
  • 5 squash (yellow, zuchinni, or a combo), halved lengthwise and sliced into semi-circles
  • 2 red bell peppers, seeded, and cut into chunks
  • 2 fennel bulbs, sliced + reserve the fennel fronds for garnish
  • 1 large red onion, cut into chunks
  • 4-5 cloves garlic, peeled
  • olive oil
  • salt + pepper
  • 1 bunch parsley, roughly chopped
  • 4-5 sprigs thyme, removed from stems
  • a few splashes of white/red wine vinegar
  • juice of 1 lemon


1. Soak the farro for 20 minutes. Preheat the oven to 400.

2. Put the vegetables in a single layer on a rimmed baking sheet, drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Give a good toss to ensure even coating. (You will have to do this in batches. I used two baking sheets and had to do a second round (4 sheets of veggies total). Do put the garlic on the same sheet, as you’ll want to rougly chop it before adding it into the salad.)


3. Roast the vegetables 30-40 minutes, nudging with a spatula every 10 minutes or so to keep them from sticking. When the vegetables are done, drizzle each batch with a litle vinegar while warm.

4. When the last batch of vegetables are roasting, cook the farro. In a medium pot add the farro and cover with water. Bring to a boil and simmer for 20 minutes, until tender. Drain the farro and then season with salt, pepper, a splash of olive oil, and the lemon juice.


5. In a large bowl, toss together the vegetables and farro, along with the parsley, thyme, and fennel fronds. Add more lemon if you like and adjust salt + pepper to your taste.

Note: Jamie Oliver cuts all the roasted vegetables into small cubes once they’ve cooled, but I skipped this step as it’s just for aesthetic appeal (so the veggies are the same size as the farro).


I made mine strictly for lunch–straight from the bowl into the pyrex!




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