Roasted Vegetable and Farro Salad with Goat Cheese

vegetarian
Roasted Vegetable and Farro Salad with Goat Cheese

A warm roasted vegetable medley over a bed of farro and frisée lettuce with sweet cranberries, crunchy pecans, and pillowy goat cheese make for a healthy, meal prep friendly salad that’s perfect for Autumn and winter.

Roasted Vegetable and Farro Salad with Goat Cheese

Once the temperatures dip and it gets a bit chilly, I want all the warm foods. But after awhile, I crave something a bit lighter, but still warm. Enter: the roasted vegetable salad with grains.

Roasted Vegetable and Farro Salad with Goat Cheese

This farro salad combines fluffy frisée lettuce with warm farro for a warm salad that’s light and filling. Roasted beets and carrots have a robust flavor that pairs well with the hearty farro. Pillowy and creamy goat cheese, crunchy pecans, and an apple cider vinegar based dressing make a comforting bowl of vegetables, grains, and salad.

This salad is totally customizable – choose your own variety of roasted veggies (butternut squash, sweet potato, delicata squash) and switch up the nut and the cheese. Try feta and walnuts or some ricotta salata and pine nuts.

Roasted Vegetable and Farro Salad with Goat Cheese

If you want more protein, add some roasted turkey or chicken on top! Either way, you’re going to love this salad that truly has it all.

Inspiralized

Recipe

Roasted Vegetable and Farro Salad with Goat Cheese

Prep Time10 mins
Cook Time40 mins
Total Time50 mins

Ingredients

  • 1 pound loose carrots trimmed, halved lengthwise, and cut into 1.5” pieces
  • 9 oz roasted beets cubed (I like the Love Beets brand!)*
  • 2 cups dry farro
  • 8 oz frisee lettuce white stems cut off, roughly chopped
  • 2/3 cup pecan pieces roughly chopped pecans
  • 2/3 cup crumbled goat cheese
  • ¼ cup dried cranberries
  • freshly cracked black pepper
  • *if you want to roast your own beets you can do this with 1 large beet! Peel the beet, wrap it in foil and place it on the baking sheet with the carrots. Once done, peel, let cool and then slice.
  • For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • salt and pepper

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay out the carrots, drizzle with olive oil, toss to coat, and season with salt and pepper. Roast for 30-40 minutes or until fork tender, shaking the pan halfway through. 10 minutes before the carrots are done, add the beets and let cook alongside the carrots, just to warm up.
  • Meanwhile, cook the farro. Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite, about 30 minutes.
  • While farro and carrots cook, prepare the dressing. In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and season with salt and pepper. Add the frisee lettuce and toss to combine. Set aside.
  • Once farro is done cooking, add the farro to the bowl with the lettuce, toss, and divide evenly into bowls or plates. Top with the beets and carrots, pecans, goat cheese, and cranberries. Give a little toss and serve with extra pepper.

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4 comments

Anonymous says:
this was delicious, made it tonight. Thank you!!
Meaghan says:
We love to hear that!
Elle says:
Thank you for sharing, I like the way you have mixed some rich veggies and dry fruits (for the crunch) in the salad. I have to try this for my next working lunch.
Meaghan says:
Definitely! It's phenomenal!

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