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The combination of chewy farro with mushrooms, tender vegetables, and gooey cheese is too hard to resist in this easy farro roasted vegetable salad.

Farro roasted vegetable salad

Farro is fantastic whole grain, joining the likes of quinoa and millet, that we’ve grown to love after venturing into a whole foods plant based diet. This farro roasted vegetable salad recipe was the first recipe we tried with this grain, and we absolutely loved it. Over the years we’ve made it many times, which is notable since we usually take any opportunity to make something new!

The combination of chewy farro with mushrooms, roasted vegetables, gooey cheese is just too hard to resist. Need proof? Just ask my mom. After we served it to her, she went directly home and made this farro roasted vegetable salad for herself! Keep reading for the recipe.

Farro with mushrooms | What is farro

What is farro?

Farro is a whole grain that’s chewy once cooked, kind of like barley. It’s considered an ancient grain, and it’s recently become quite popular. You can buy farro whole, semi-pearled, or pearled; pearled farro takes the least amount of time to cook and is likely what you’ll find at the store. You can cook farro on the stove, but it also cooks up nicely in a rice cooker. If you buy whole or semi-pearled, make the farro cook a little faster, you can soak it for an hour or overnight to speed things up. But that’s not necessary for this easy farro roasted vegetable salad recipe, which uses pearled farro.

Farro can be a bit tricky to find, so shopping for it may require some creativity. We were fortunate enough to find it in massive quantities at a local bulk goods store, as well as at a few other carriers. If you can’t locate it, you could substitute spelt, wheat berries, pearl barley, or even brown short grain rice (or look for it online!).

Is farro gluten free?

Because farro is made from wheat, it is not gluten free. Make sure to stay away from farro if you have a strict gluten free diet. However, you could still make this farro roasted vegetable salad using quinoa instead. Here’s how to make perfect quinoa.

How to make farro roasted vegetable salad

I’m a little sentimental about this farro roasted vegetable salad, not only because it was one of our early successes with meatless cuisine, but also because it taught me the function of a recipe as a “concept.” It was the first time I realized that I could cook any grain, roast any combination of vegetables, add any cheese, toss with any oil and vinegar, and come up with a winning combination. Though if you want to experience the taste sensation shown above, you’ll have to follow the instructions below.

To make this farro roasted vegetable salad you could use vegetable broth instead of water to cook the farro — you’ll likely need to adjust how much salt you add to the final dish, as vegetable broths can be very salty. Boil up the farro, which will take about 15 minutes to cook. In the meantime, chop your vegetables and get them roasting in a 400 degree oven. This recipe uses mushrooms, red onions, cherry tomatoes, carrots, and garlic: but of course you can customize to use other veggies. Just don’t leave out the mushrooms, because they add a delicious savory texture and flavor to the dish!

After the farro is cooked and the mushrooms and veggies are roasted, simply mix it all together with some olive oil and balsamic vinegar, and sprinkle with a little parsley. The final ingredient: cubed cheese, which melts into the dish. We like using fontina cheese for it’s unique flavor, but it can sometimes be hard to find. If you can’t find it, mozzarella or gouda would work: or try smoked mozzarella or gouda to add a smoky element!

Tip: If you like this recipe, you also might enjoy our Farro with Mushrooms & Parmesan! It turns farro into a filling main dish or bowl meal.

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Farro with Roasted Vegetables

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 1x


The combination of chewy farro with mushrooms, tender vegetables, and gooey cheese is too hard to resist in this easy farro roasted vegetable salad.


  • 4 carrots
  • 3 medium red onions
  • 1 pint cherry tomatoes
  • 8 ounces baby bella mushrooms
  • 8 garlic cloves
  • ¼ cup olive oil, divided
  • ½ teaspoon kosher salt
  • 2 cups dry farro
  • 4 ounces Monterrey jack or Fontina cheese
  • 1 handful parsley
  • 3 tablespoons balsamic vinegar
  • Fresh ground pepper


  1. Preheat oven to 400°F.
  2. Peel and chop the carrots. Slice the red onions. Slice the cherry tomatoes in half. Chop the mushrooms. Peel the garlic cloves and cut them into quarters.
  3. Place the vegetables in a bowl and mix with 2 tablespoons of olive oil, the kosher salt and fresh ground pepper. Line a baking sheet with parchment paper, then top with the vegetables. Place the tray in the oven and roast for 25 to 35 minutes, stirring occasionally, until the carrots are tender.
  4. Place 2 cups farro in a pot with 6 cups of water. Season with kosher salt and bring to a low boil. Cook for about 15 minutes, until tender. (If you have an Instant Pot, go to Instant Pot Farro and use 2 cups farro and 3 cups water.)
  5. Chop the cheese into cubes. Finely chop the parsley (using the same method as how to chop cilantro video instructions).
  6. When the vegetables are done, combine the farro, vegetables, cheese and parsley, then stir in the balsamic vinegar and another 2 tablespoons olive oil. Adjust seasonings to taste, adding additional vinegar, kosher salt or fresh ground pepper if desired. Serve warm.


Inspired by The Kitchn

  • Category: Salad
  • Method: Baked
  • Cuisine: Mediterranean

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Mariana Cristea says:

    Would be really nice if you would provide nutrition facts as well

    1. Alex says:

      I added the nutrition info for you!

  2. Katy says:

    Thanks for sharing your blog…I’ve never tried farro but I feel you on the versatility of grain and bean salad. We make wheat berry or green lentil or some bean salad with various veggies and herbs all summer long. I’ll have to try farro!

  3. Tiffany says:

    Sounds really good, I haven’t tried farro yet, I will save this for when I do!

  4. celebreatySarah says:

    farro salad…i’ll have to give this a try. Could probably buy farro from Whole Foods?

    1. Sonja says:

      I’m not sure about Whole Foods! We’ve had luck at Costco and Fresh Market. It did surprise me that our local coop didn’t have it in the bulk section, so it seems to be somewhat hit or miss. Good luck!