Name: Winter Farro Salad with Roasted Vegetables and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup farro; 1 small butternut squash, peeled and cubed; 3 carrots, peeled and cut into chunks; 1 red onion, cut into wedges; 2 tablespoons olive oil; Salt and pepper, to taste; 1/2 teaspoon cinnamon; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 4 cups baby arugula or spinach; 1/2 cup crumbled feta cheese; 1/4 cup chopped parsley; 1/4 cup chopped walnuts (optional); Juice of 1 lemon; 2 tablespoons olive oil (for dressing); 1 teaspoon honey or maple syrup

Why You’ll Love Winter Farro Salad with Roasted Vegetables and Feta Recipe

This salad has incredible texture and flavor contrast — chewy farro, caramelized vegetables, salty feta, and crunchy pistachios — all coated in a light tangy dressing. It’s vegetarian, nutritious, and perfect for winter produce. Plus, it’s easy to make ahead and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups chopped winter vegetables (such as butternut squash, red onion, and parsnips)
Extra virgin olive oil
Kosher salt and pepper
3 cups cooked farro (about 1 cup dried)
½ cup flat‑leaf parsley, roughly chopped
½ cup dried apricots, roughly chopped
½ cup roasted pistachios, whole or chopped
½ cup feta cheese, crumbled
3 tablespoons red or white wine vinegar, plus more to taste

Directions

Heat your oven to 425°F (220°C).
Spread the chopped winter vegetables on a sheet pan. Drizzle with olive oil and season generously with salt and pepper. Roast until the vegetables are tender and lightly browned, about 20–30 minutes depending on the size and type of vegetables.
In a large bowl, combine the roasted vegetables, cooked farro, dried apricots, parsley, and pistachios.
Add the vinegar and about 3 tablespoons of olive oil, then toss everything together. Taste and adjust with more vinegar, olive oil, salt, or pepper as needed.
Stir in the crumbled feta last so it stays distinct instead of melting into the warm ingredients.
Serve warm as a main dish or let it cool for a delicious lunch later in the week.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Swap the dried apricots for dates, dried cherries, or cranberries for a different sweet note.
Try toasted walnuts or pecans instead of pistachios for a different nutty flavor.
Add roasted chickpeas or white beans for extra protein.
Use a different vinegar (like balsamic) or add a squeeze of lemon juice for extra brightness.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. This salad is great cold or at room temperature, and you can gently reheat portions in the microwave or on the stovetop before serving if you prefer it warm.

FAQs

What kind of farro should I use?

Use pearled or semi‑pearled farro for quicker cooking and a tender texture. Whole farro takes longer to cook. Follow package instructions for best results.

Can I make this salad ahead of time?

Yes — it actually tastes better the next day as the flavors meld. Store it chilled and serve cold or at room temperature.

Is this salad gluten‑free?

Farro contains gluten, so this recipe is not gluten‑free. You can substitute cooked quinoa or rice if you need a gluten‑free alternative.

What vegetables work best?

Use hearty winter vegetables like squash, parsnips, carrots, or beets. Choose a couple for variety in texture and flavor.

Can I add a dressing?

Yes — a simple vinaigrette with olive oil and vinegar works well, or try balsamic for a richer flavor.

How do I cook farro?

Simmer farro in salted water until tender but chewy; about 20–30 minutes for pearled or semi‑pearled varieties. Drain before using.

Can I serve this warm?

Absolutely — serve it warm right after tossing the ingredients together.

Can I make this vegan?

Yes. Simply omit the feta or use a plant‑based cheese alternative.

What nuts can I use instead of pistachios?

Try toasted walnuts, pecans, or almonds for a different crunch and flavor.

How should I season the vegetables?

Toss with olive oil, salt, and pepper before roasting to enhance their natural sweetness and develop caramelization.

Conclusion

This winter farro salad with roasted vegetables and feta is a flavorful, satisfying dish that highlights seasonal produce and wholesome grains. It’s easy to prepare, versatile, and perfect for meals throughout the week. Whether you’re making it for a cozy dinner or prepping lunches in advance, this salad delivers big on taste and texture.