Roasted Winter Vegetable Farro Salad

Cozy Winter Salad

A winter grain salad perfect for sneaking in some hearty vegetables. I’m generally an “only eat salads in the summer” type of gal. This salad, however, is perfect for the cooler winter months. It’s warming from the blend of spices and filling from the hearty grains. It’s a delicious salad on its own for lunch or a great side dish for dinner throughout the week.

The Supplies

Ingredients

To make this winter grain salad, you’ll need the following ingredients:

• Large carrots
• Small head of Cauliflower
• Chopped Kale
• Manchego cheese
• Dried cranberries
• Farro
• Olive oil
• Garlic powder
• Onion powder
• Turmeric
• Salt and pepper

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this winter vegetable and farro salad, you’ll need the following pieces of equipment:

• Cutting board and knife
• Large sheet pan (i love this one from USA Pan)
• Large mixing bowl
• Whisk
• Mixing spoon

Frequent Questions

Can I make this recipe ahead of time?

• A: Absolutely! This is a great recipe to make ahead of time and save in the refrigerator. Make this winter grain salad as a meal prep option or ahead of time for a get together with friends or family. This salad is delicious warmed up or served cold!

Can I freeze this recipe?

• A: It’s possible to freeze this salad, if desired. To freeze this recipe, I recommend placing it in a zip-top bag that’s freezer safe and squeezing any air out. Freeze the bag flat and save for up to three months,

Is it easy to substitute ingredients?

• A: Yes! That’s one of the best things about this recipe. The ingredients are easily substituted for what you have on hand or vegetables you prefer! Swap the cauliflower for broccoli or swap the carrots for parsnips or sweet potatoes. The kale can easily be substituted with another hearty green, like collard greens or broccoli raab. And last but not least, the farro can be substituted for another grain like bulgar or wheat berries.

Recipe Tips

When making this roasted winter vegetable grain salad, here are a few tips to make it delicious:

• When cutting the vegetables, be sure they are roughly the same size. This will help them cook evenly and also make it a more pleasant eating experience by having everything cut to bite size.
• Remember that not all olive oils are created equal! Some olive oils are best for cooking with and some are best for eating as is. If you already have multiple bottles at home, do a taste test to see which one tastes best on its own! If shopping for a new bottle look for single origin olive oil and ones that are fresh. These will have the brightest taste! I love the Drizzle oil from Graza for salad dressings (use the link for $5 off your first order)!

Recipe Details

Get Prepped

To get this recipe started, preheat the oven to 425°F and set out a large baking tray. Peel the carrots and cut into bite-sized pieces. Cut the head of cauliflower into florets, similar in size to the carrots. Toss the vegetables in some olive oil, garlic powder, onion powder, turmeric, salt, and pepper, ensuring each piece is coated in the seasoning.

Get Cooking

Roast the vegetables until they are almost fork tender. At this point, add the chopped kale to the pan and toss with the roasted vegetables. Continue to roast the vegetables until they are fork tender and the kale is slightly wilted.

Meanwhile, cook the farro according to the package directions. Look for a “10 minute” farro if possible! Drain the farro and set aside to make the salad dressing.

To mix the dressing, add the olive oil, lemon juice, mustard, thyme, salt, and pepper to a large mixing bowl. This is the same bowl we’ll mix the rest of the salad in, so make sure there’s enough room! Whisk the dressing ingredients together until they’ve emulsified. 

Mix the Winter Grain Salad and Serve

Now that the salad components are prepared, it’s time to assemble the final dish! Add the cooked farro, roasted winter vegetables, and dried cranberries to the bowl with the dressing. Use a large mixing spoon to toss the vegetables, grains, and cranberries together and to coat in the dressing. Add half of the grated manchego into the bowl and toss to incorporate one more time. Garnish the salad with the additional manchego and serve. This salad is great served right away while warm or great chilled and enjoyed later.

This roasted vegetable and farro salad would be delicious on the side of a roasted chicken, a big bowl of meatballs, or on its own as a vegetarian main.

If you make this roasted vegetable winter grain salad, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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