Warm Farro Salad with Roasted Root Vegetables


By Jenny Warshafsky

This recipe is satisfying meal all on its own, or a hearty side. Either way, it is a crave-worthy dish that you can still feel good about.


  • 1 bunch radishes

  • 1 large carrot

  • 2 medium turnips (optional, or substitute parsnips)

  • 1 cup uncooked farro

  • ¼ cup whole almonds (slivers or slices will also work, but whole preferred)

  • 1-2 cups bitter greens, cleaned and roughly chopped (tip: use the greens from the radishes!)

  • 3 cloves garlic, crushed and chopped

  • 3T balsamic vinegar

  • 3T dijon mustard

  • 2C water or vegetable broth

  • Olive oil

  • Salt


  • Preheat oven to 400 degrees.

  • Clean and chop root vegetables (halve or quarter radishes depending on size, then cube carrot and turnips to roughly the same size as the radishes--does not have to be precise).

  • Toss root vegetables with about 1T of olive oil and sprinkle with 2 heavy pinches of salt (about ⅛ tsp).

  • Bake 25-30 minutes (depending on how charred you like your veggies; they’re done enough as long as they are fork tender).

  • Heat a large sauté pan over medium high heat (pan must come with a lid).

  • Toast the farro in the pan until slightly browned (if not using a nonstick pan, coat the bottom with a little oil).

  • Add the almonds and water (or broth) and turn heat to high.

  • Once boiling, cover and reduce heat to medium low and cook for 20 minutes.

  • While veggies and farro cook, prep your greens and garlic.

  • Combine the balsamic vinegar, mustard, and about 1/8 tsp of salt.

  • Once farro is done cooking (it will be soft and fluffy), stir in your mustard/vinegar sauce and turn heat back up to medium high.

  • Add garlic, greens, and 1T of olive oil to the pan and move everything around until the greens are bright and slightly wilted.

  • Top the farro with the finished root vegetables and enjoy.

Serves 3-4