Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is your new go-to for busy weeknights. After making this many times, I’ve perfected the balance of crispy vegetables and tender farro. Keep reading for my best tips on preventing soggy salad. If you love recipes like this, you’ll also enjoy Easy Baked Stuffed Apples with Oats and Cinnamon and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Crispy vegetables for a satisfying crunch
- Farro's nutty flavor and chewy texture
- Easy meal prep for busy weeknights
- Packed with protein to keep you full
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
- 2 cups mixed summer vegetables (bell peppers, zucchini, summer squash, red onion)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Optional: Fresh parsley, chopped
- Optional: Crumbled feta cheese
- Optional: Sliced avocado
📝 Ingredient Notes
- farro: Rinse farro before cooking to remove excess starch.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the vegetables and farro. → See on Amazon
- Sharp chef's knife — Makes prep work faster and safer. → 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.
- Roast vegetables: Spread vegetables on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and crispy.
- Make dressing: Whisk together lemon juice, Dijon mustard, minced garlic, honey, dried oregano, and red pepper flakes.
- 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
- Common mistake and fix: Avoid overcooking farro to prevent it from becoming mushy. Drain and rinse under cold water to stop the cooking process.
- Time-saving tip: Meal prep this salad on the weekend and enjoy it throughout the week for quick, healthy lunches.
- Nutrition tip: Add a can of drained and rinsed chickpeas for extra protein and fiber.
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: Yes, up to 2 days ahead.
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, enjoy cold or at room temperature. Microwave: Not recommended, as it may cause the salad to become soggy.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese or replace it with nutritional yeast.
- Best substitution: Quinoa can be used as a substitute for farro.
- Make-ahead: Prepare the farro and roast the vegetables ahead of time. Combine and dress just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your salad becomes soggy, add more farro or serve it over a bed of greens to absorb excess moisture.
Want to level up this recipe?
High-quality cutting board — Provides a stable surface for chopping vegetables and prevents damage to your countertops. → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 2 cups mixed summer vegetables (bell peppers, zucchini, summer squash, red onion)
- 2 tbsp olive oil
- Salt and pepper to taste
Seasonings
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Optional Toppings
- Fresh parsley, chopped
- Crumbled feta cheese
- Sliced avocado
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.
- Roast vegetables: Spread vegetables on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and crispy.
- Make dressing: Whisk together lemon juice, Dijon mustard, minced garlic, honey, dried oregano, and red pepper flakes.
- 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 vegan version, omit the feta cheese or replace it with nutritional yeast.
- Best substitution: Quinoa can be used as a substitute for farro.
- Make-ahead: Prepare the farro and roast the vegetables ahead of time. Combine and dress just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds or meal prepping.
- Troubleshooting: If your salad becomes soggy, add more farro or serve it over a bed of greens to absorb excess moisture.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, enjoy cold or at room temperature.
- Microwave reheat: Not recommended, as it may cause the salad to become soggy.
- Make ahead: Yes, up to 2 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 10g
- Carbs: 55g
- Fiber: 10g
- Sugar: 7g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
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, up to 2 days ahead. Store in an airtight container in the fridge.
Overcooking is the most common reason. Drain and rinse under cold water to stop the cooking process.
Yes, grilled chicken, tofu, or chickpeas would work well.
Yes, but it may not be as crispy as oven-roasted vegetables. Cook at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
Quinoa is a good substitute, but it has a different texture and flavor.
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!
