Recipe: Root Vegetables Farro Salad

For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.


But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it.

Root Vegetables Farro Salad 

Recipe adapted from David Lebovitz, professional pastry chef and food blogger living the sweet life in Paris.


  • 1/2 cup farro (soaked over night)
  • 1 bay leaf
  • 1 pounds assorted root vegetables (I used carrots, parsnips, sunchokes,  peeled and chopped into small equal size cubes)
  • 5 sprigs fresh thyme (I used Arctic Herb Salt + Arctic Thyme from Iceland)
  • 1 cup arugula, washed and coarsely chopped
  • Dried apricot (diced)
  • Olive oil
  •  Salt and pepper to taste


  1. Preheat the oven to 450ºF.
  2. Bring a large pot of heavily salted water (about 1 litter) to a boil. Add farro and bay leaf. Cook on low heat until softened but still chewy (approximately 35 minutes, or up to an hour if not pre-soaked).
  3. In a large bowl, mix root vegetables with generous amount of olive oil, thyme, salt and pepper until well combined. Spread the vegetables evenly on the baking sheet and drizzle the remaining oil/herb mixture on top. Roast in the oven for 30 minutes. Stirring every 15-20 minutes, until golden brown.
  4.  Once the farro is cooked. Remove the bay leaf and drain the excess water. Mix in olive oil and dried apricot.
  5. Add arugula and root vegetables. Season with additional salt and pepper as needed. Serve warm.

Note: This salad can be made ahead of time and store in the refrigerator for up to 3 days. Simply bring it to room temperature or reheat in the microwave for 25 seconds before serving. It is perfect for breakfast or a quick snack before heading to the gym.

11 thoughts on “Recipe: Root Vegetables Farro Salad

  1. Thank you for introducing Farro to me – I’m always on the lookout for new grains but am sometimes hesitant to try them as I have no idea what to do with them. Now, I can try Farro. And I can get a good selection of Bob’s RedMill products in Singapore so I should be able to get some easily.

    Liked by 1 person

    1. Thank you Ju-Lyn. I felt the same way. I’m trying to explore more variety in the ingredients, something I am not familiar with growing up in Asia. I believe that will add a more balanced diet. Did you know that farro has the most fiber among the grains? And high amount of protein too. I love it!

      Liked by 1 person

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