Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is a crispy, fresh, and protein-packed dish that’s perfect for busy weeknights and meal prepping. After making this many times, I’ve discovered the trick to keeping the farro from getting soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Crock Pot Chicken Parmesan Soup with Tortellini and Easy Classic Split Pea Soup Recipe for Cozy Dinners.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Crispy farro and tender vegetables
- Packed with protein and fiber
- Easy to meal prep for the week
- Better than takeout and healthier too
What You'll Need for Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup farro
- 1 lb mixed summer vegetables (bell peppers, zucchini, eggplant)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Optional: Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Balsamic glaze
📝 Ingredient Notes
- farro: Can be substituted with quinoa or barley
🛒 Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls Set — Perfect for mixing farro and tossing salad → See on Amazon
- Baking Sheet Set — Ideal for roasting vegetables evenly → See on Amazon
How to Make Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Cook Farro: Cook farro according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare Vegetables: Cut vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast Vegetables: Roast in a preheated 400°F oven for 20-25 minutes, or until tender and slightly browned.
- Make Dressing: In a small bowl, whisk together garlic, lemon juice, oregano, red pepper flakes, and 2 tbsp olive oil.
- Assemble Salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Top with optional toppings.
Cook's Tips for Perfect Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- : To prevent soggy farro, make sure to rinse it well after cooking and drain excess water.
- Common mistake and fix: If your farro salad turns out soggy, try adding more farro or less dressing. You can also add more vegetables to balance the moisture.
- : For a lighter salad, use less olive oil and more lemon juice in the dressing.
- : To make this salad ahead, prepare the farro and vegetables separately, then combine and dress just before serving.
Storing & Reheating Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days Make-ahead tip: Can be made ahead and stored in the fridge
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Not recommended
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a nut-free version, skip the optional toppings or use a nut-free alternative like sunflower seeds.
- Best substitution: You can substitute the farro with quinoa or barley for a similar texture and nutritional profile.
- Make-ahead: This salad is perfect for meal prepping. Make it ahead and store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your farro salad turns out soggy, try adding more farro or less dressing. You can also add more vegetables to balance the moisture.
Want to level up this recipe?
High-Quality Olive Oil — Enhances the flavor of the roasted vegetables and dressing → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 1 lb mixed summer vegetables (bell peppers, zucchini, eggplant)
- 1/4 cup olive oil
- Salt and pepper to taste
Seasonings
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Optional Toppings
- Parmesan cheese
- Fresh basil leaves
- Balsamic glaze
Instructions
- Cook Farro: Cook farro according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare Vegetables: Cut vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast Vegetables: Roast in a preheated 400°F oven for 20-25 minutes, or until tender and slightly browned.
- Make Dressing: In a small bowl, whisk together garlic, lemon juice, oregano, red pepper flakes, and 2 tbsp olive oil.
- Assemble Salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Top with optional toppings.
Notes
- Chef tip: For a nut-free version, skip the optional toppings or use a nut-free alternative like sunflower seeds.
- Best substitution: You can substitute the farro with quinoa or barley for a similar texture and nutritional profile.
- Make-ahead: This salad is perfect for meal prepping. Make it ahead and store in the fridge for up to 5 days.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your farro salad turns out soggy, try adding more farro or less dressing. You can also add more vegetables to balance the moisture.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days
- Freezer: Not recommended
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Can be made ahead and stored in the fridge
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 15g
- Carbs: 65g
- Fiber: 10g
- Sugar: 7g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Meal Prep Farro Salad with Roasted Summer Vegetables FAQs
Yes, you can make this salad ahead and store it in the fridge for up to 5 days. However, it's best to dress it just before serving to prevent sogginess.
If your farro salad turns out soggy, try adding more farro or less dressing. You can also add more vegetables to balance the moisture.
It's not recommended to freeze this salad as the farro and vegetables may become mushy upon thawing.
While you can cook the farro in the air fryer, it's not recommended for roasting the vegetables as they may not cook evenly.
You can substitute the farro with quinoa or barley for a similar texture and nutritional profile.
A Warm Final Note
I can’t wait for you to try Easy Meal Prep Farro Salad with Roasted Summer Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
