Ready in 30 minutes or less, this roasted broccoli farro salad with homemade orange vinaigrette is perfect for a weeknight dinner. Cooked farro and roasted broccoli form the base of this winter salad while white beans lend protein. The orange vinaigrette flavored with shallots and thyme adds a bright and sunny flavor to this easy vegetarian dinner recipe. Leftovers can be enjoyed straight from the fridge or re-warmed gently for a quick meal option!
This roasted broccoli farro salad is an iteration of one of my favorite ways to construct an easy vegetarian dinner. Combine a cooked grain with cooked beans or lentils and whatever vegetable(s) happen to be in season. Then, toss everything together with some flavorful ingredients like herbs and nuts or seeds. It never fails me! For this version, I paired cooked farro with roasted broccoli for the base. Canned cooked white beans add protein while toasted sunflower seeds and parsley lend flavor and texture. An orange vinaigrette packs a flavorful punch and keeps this winter salad from feeling too heavy (or boring!). It’s perfect for leftovers and doesn’t require any complicated cooking techniques. Plus, you can have it ready in 30 minutes or less!
Farro Salad Ingredients
- Farro — you can’t have farro salad without farro! To expedite the cooking process, make sure to look for a “quick cooking” or “pearled” farro as these will only take about 10-15 minutes too cook. Use quinoa for a gluten free option!
- Broccoli — two crowns (heads) of broccoli are perfect for this recipe. Feel like switching it up? Use two crowns of cauliflower instead.
- Olive Oil — you’ll use it for roasting the broccoli and for the vinaigrette.
- Aleppo Pepper — I love the mild and fruity flavor of Aleppo pepper here! For a spicy option, use crushed red pepper/red chili flakes. Or, omit entirely.
- Sea salt — seasons everything and balances all of the flavors.
- Toasted Sunflower Seeds — adds a nutty and crunchy component to the salad. Feel free to use toasted pumpkin seeds or toasted walnuts instead.
- Parsley — adds a bright herbaceous flavor without taking the focus away from all of the other elements.
- White Beans — an easy source of added protein. Use any white bean here such as navy, great northern, or cannellini. Feel free to sub chickpeas if you prefer!
- Orange Vinaigrette — adds a lovely bright and fruity flavor that is much appreciated during the winter months. Recipe and method below!
How to Make the Orange Vinaigrette
I recommend making the vinaigrette first because the longer it sits, the more the flavor develops and the better it tastes! You could even make it a day or two ahead and let it hang out in the fridge. If the olive oil solidifies, simply place the jar in a bowl of warm water to bring it back to room temperature.
The orange vinaigrette comes together quickly once the shallot and thyme are chopped. I recommend mincing the shallot and finely chopping the thyme leaves. Add them to a jar along with the orange zest and juice, olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch or two of salt. Either whisk to emulsify or put the lid on securely and give it a shake. Taste the vinaigrette and add more salt to season, maple syrup for sweetness, or Dijon mustard for tanginess.
Tips for the Best Roasted Broccoli
- Don’t line your baking sheet with parchment — this allows the broccoli to come in contact directly with the hot pan which leads to better caramelization and flavor.
- Toss the broccoli so that it is evenly coated in the olive oil, salt, and Aleppo pepper. You can do this directly on the baking sheet or in a bowl.
- Cut the broccoli into bite-sized florets and pieces that are roughly similar in size. This will allow everything to roast evenly.
- Keep an eye on the broccoli starting around the 15 minute mark as every oven will differ. The broccoli is done when it is just beginning to caramelize (i.e. have spots that are golden brown) but still retains its vibrant green color. This took 20 minutes in my oven.
Broccoli Notes — broccoli is typically in season from fall through late spring/early summer in the Northern Hemisphere depending on where you live. The entire plant is edible from the leaves to the stalks, stems, and florets! To use the tougher stalk, remove the outer fibrous layer with a knife or peeler then chop into bite-sized pieces. The stems that branch off the main stalk along with the florets and leaves can simply be chopped before being used in recipes.
Putting Everything Together and Storing Leftovers
There are three main components to this winter salad: the orange vinaigrette, the roasted broccoli, and the cooked farro. Once all of those elements are done, you’ll compose the salad. Add the cooked farro and roasted broccoli to a large bowl or platter. Add the sunflower seeds, parsley, and white beans. Pour over 3-4 tablespoons of the orange vinaigrette. Toss, then taste and add more vinaigrette as needed. You can also season with salt, pepper, and even more Aleppo pepper depending on your taste preferences. This salad stores really well in the fridge. Simply pop leftovers into an airtight container and enjoy within 5 days. Enjoy cold, at room temperature, or warm. If you prefer enjoying the leftovers warm, gently reheat them in the microwave or on the stovetop with a splash or two of water.
Looking for more vegetarian dinners that are ready in 30 minutes or less? Try this kale pesto orzo or these peanut noodles with edamame and kohlrabi.
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Roasted Broccoli Farro Salad with Orange Vinaigrette
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
Ready in 30 minutes or less, this roasted broccoli farro salad with homemade orange vinaigrette is perfect for a weeknight dinner. Cooked farro and roasted broccoli form the base of this winter salad while white beans lend protein. The orange vinaigrette flavored with shallots and thyme adds a bright and sunny flavor to this easy vegetarian dinner recipe.
Ingredients
for the vinaigrette:
- 1 medium orange, zested and juiced
- 1 small shallot, minced
- 1 teaspoon thyme leaves, finely chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- sea salt, to taste
for the farro salad:
- 1 cup uncooked farro, quick-cooking or pearled preferred
- 2 crowns broccoli
- 1 1/2 tablespoons olive oil
- 1 teaspoon Aleppo pepper
- Sea salt, to taste
- 1/2 cup toasted sunflower seeds
- 1/4 cup parsley, finely chopped
- 1 can white beans, drained and rinsed
Instructions
Preheat the oven to 400 degrees. Add the zest of the orange and ¼ cup of the juice to a jar along with the remaining vinaigrette ingredients and a pinch of salt. Shake well or whisk until fully emulsified. Taste, and add more salt as needed. Set aside.
Cut the broccoli and broccoli stems into bite-sized florets. Remove the tough outer parts of the broccoli stalk and discard. Chop the stalk into bite-sized pieces. Add the broccoli to a large baking sheet and toss with the olive oil, Aleppo pepper, and sea salt to taste. Roast the broccoli on the top rack of the preheated oven for about 20 minutes until beginning to caramelize.
While the broccoli roasts, cook the farro according to the package instructions. Once cooked, drain any excess water.
Add the roasted broccoli, sunflower seeds, parsley, drained beans, and cooked farro to a large bowl or platter. Spoon over 3-4 tablespoons of the vinaigrette. Toss together. Taste and add more vinaigrette and salt/pepper as needed. Serve warm or at room temperature.
Notes
- Look for a quick-cooking or pearled farro as the cooking time will be on the shorter side at approximately 10-15 minutes.
- Keep leftovers in the fridge and enjoy within 5 days. Leftovers can be enjoyed cold or gently reheated in a microwave or on the stovetop.
- Use quinoa for a gluten free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main
