Roasted Broccoli Farro Salad
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Roasted Broccoli Farro Salad
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Roasted Broccoli Farro Salad is made with roasted broccoli, peppery arugula, feta cheese, and chewy farro that all gets tossed in a delicious, homemade lemon basil vinaigrette. A hearty salad that's great all year long!
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Ingredients
- 1 cup farro uncooked
- 2/3 cup vinaigrette ingredients below, lemon basil flavored
Lemon Basil Vinaigrette
- 1 garlic smashed with the flat side of a knife's blade, then minced, large clove
- 3/4 cup olive oil
- 1/3 cup + 1 tbsp. lemon juice fresh
- 10-12 basil sliced thinly, leaves
- black pepper several grinds
- 1/2 tsp. salt
Salad
- 2 1/2 cups broccoli florets
- 2 tbsp. olive oil or avocado oil
- salt to taste
- black pepper to taste
- 2 tbsp. scallions sliced
- 1/2 cup feta cheese crumbled
- 1/2 of a 5 oz. arugula container of
Instructions
- Preheat oven to 400°. Prepare 1 cup of farro according to package directions. Set aside to cool. While farro is cooking, combine your broccoli, olive or avocado oil, salt & pepper in a medium bowl. Add broccoli to a foil-lined baking sheet and roast for 10 minutes at 400°. It should be tender-crisp with little bits of browned edges from roasting.
- When farro is done cooking, set it aside to cool and make the Lemon Basil Vinaigrette by combining all the vinaigrette ingredients in a mason jar and shaking vigorously, or whisked in a bowl. Set aside.
- To a large bowl, combine the cooked and cooled farro, roasted broccoli, sliced scallions, feta cheese, arugula, and lemon vinaigrette. Toss to coat. Refrigerate to cool, or serve immediately at room temperature. Refrigerate leftovers. Enjoy!
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