Charred Broccoli and Farro Salad with Lemon-Honey Vinaigrette
Looking for a vibrant and wholesome salad that bursts with flavor? This charred broccoli and farro salad is just what you need. With its nutty farro, smoky charred broccoli, and a zesty lemon-honey vinaigrette, it's a perfect balance of textures and tastes. Ready in just 45 minutes, this salad is a wonderful addition to any meal.
Ingredients
- 2 cups broccoli florets
- 1 cup farro, rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1/4 cup sliced almonds, toasted
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
- Cook the Farro: In a pot, combine the farro with water and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.
- Char the Broccoli: Preheat the oven to 425°F (220°C). Toss broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for about 15-20 minutes, or until the edges are charred.
- Make the Vinaigrette: In a small bowl, whisk together the remaining olive oil, honey, lemon juice, and the remaining 1/2 teaspoon of salt.
- Combine Ingredients: In a large bowl, combine the cooked farro, charred broccoli, and vinaigrette. Toss gently to combine.
- Serve: Top with toasted almonds, crumbled feta cheese (if using), and fresh parsley. Serve warm or at room temperature.
Cook’s tips
- Rinse farro thoroughly before cooking to remove excess starch and ensure a fluffy texture.
- Pat broccoli florets completely dry before roasting to promote charring rather than steaming.
- Toast almonds in a dry skillet over medium heat until fragrant, about 2-3 minutes, for extra depth.
- Let the salad sit for 5-10 minutes after tossing to allow the farro to absorb the dressing.
- If using feta, crumble it just before serving to keep it creamy and fresh.
Substitutions
- Use quinoa or brown rice instead of farro for a gluten-free option.
- Swap honey with maple syrup or agave nectar for a vegan version.
- Replace feta with goat cheese or a dairy-free alternative if needed.
- Substitute broccoli with cauliflower florets for a different twist.
- Add a handful of arugula or baby spinach for extra greens and peppery flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, enjoy cold or gently reheat in a skillet with a splash of lemon juice or olive oil to refresh the flavors.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare the farro, roasted broccoli, and vinaigrette separately up to 2 days ahead. Combine just before serving to keep the broccoli crisp.
Is farro gluten-free?
No, farro is a type of wheat and contains gluten. For a gluten-free salad, substitute with quinoa or brown rice.
Can I use frozen broccoli?
Yes, thaw the broccoli and pat it dry thoroughly before roasting to achieve charring. Frozen broccoli may be softer, so adjust roasting time as needed.
How can I make this salad vegan?
Omit the feta cheese and use maple syrup or agave instead of honey. The rest of the ingredients are plant-based.
