Why You’ll Love This Recipe

This Farro Salad with Roasted Vegetables is a vibrant and nutritious dish packed with wholesome ingredients. The chewy farro pairs beautifully with the sweet, caramelized roasted vegetables, while the succulent shrimp adds a satisfying protein boost. The orange-lemon dressing ties everything together with a tangy citrusy kick. With arugula for a peppery finish and walnuts for crunch, this salad is an explosion of flavors and textures. It’s perfect for a light lunch, dinner, or even as a side for your next gathering!

Ingredients

Salad:

• 1 cup dry farro
• 1 red bell pepper, halved
• 1 yellow bell pepper, halved
• 1 small red onion, cut into chunks
• 2 zucchini, sliced
• 2 tablespoons olive oil, divided
• 1 pint cherry tomatoes
• 1/2 cup walnuts
• 1 pound shrimp, peeled and deveined
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red chili flakes
• 2 cups arugula
• Salt to taste
• Pepper to taste

Dressing:

• 4 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon red chili flakes
• Salt to taste
• Pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Farro: Start by cooking the farro according to the package instructions. Once done, drain and set aside to cool.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the red bell pepper, yellow bell pepper, red onion, and zucchini on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss the vegetables to coat them evenly. Roast in the preheated oven for 20-25 minutes, or until tender and lightly charred. Add the cherry tomatoes to the pan during the last 5 minutes of roasting to soften them slightly.
3. Cook the Shrimp: While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with Italian seasoning, red chili flakes, salt, and pepper. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from the heat and set aside.
4. Toast the Walnuts: In a small skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and slightly golden. Remove from heat.
5. Prepare the Dressing: In a small bowl, whisk together the orange juice, lemon juice, olive oil, fresh parsley, Italian seasoning, red chili flakes, salt, and pepper until well combined.
6. Assemble the Salad: In a large bowl, combine the cooked farro, roasted vegetables, arugula, shrimp, and toasted walnuts. Drizzle the dressing over the salad and toss everything together gently to coat.
7. Serve: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Vegetarian Option: Skip the shrimp and add roasted chickpeas or tofu for protein.
• Different Veggies: Feel free to swap the zucchini and bell peppers with eggplant, sweet potatoes, or carrots for variety.
• Nuts: If you prefer another type of nut, swap walnuts with almonds, pecans, or pine nuts.
• Grain Alternatives: If you don’t have farro, you can use quinoa, couscous, or barley as the base of this salad.

Storage/Reheating

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the roasted vegetables and shrimp is best enjoyed fresh.
• Reheating: If you prefer to eat it warm, you can reheat the shrimp and roasted vegetables in a skillet over medium heat. It’s recommended to keep the farro and arugula separate until serving to maintain freshness.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the farro, roasted vegetables, and dressing ahead of time. Just combine everything right before serving to maintain the best texture.

Can I use frozen shrimp for this recipe?

Frozen shrimp can work just as well! Just make sure to thaw them thoroughly before cooking.

What other grains can I use instead of farro?

Quinoa, barley, couscous, or bulgur can be great substitutes for farro in this recipe.

How do I make this salad spicier?

If you like extra heat, you can increase the amount of red chili flakes or add a dash of hot sauce to the dressing.

Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp. Just make sure to add them to the salad last to prevent overcooking.

Is this salad gluten-free?

Yes, this Farro Salad is naturally gluten-free, as farro is a type of wheat. If you need a gluten-free alternative, you can substitute the farro with quinoa or rice.

Can I prepare the dressing in advance?

Yes, you can make the dressing ahead of time and store it in an airtight container in the fridge for up to 3 days.

Can I use other greens besides arugula?

Yes, you can substitute arugula with spinach, mixed greens, or kale if you prefer.

How do I store leftover shrimp?

Store leftover shrimp separately in an airtight container in the refrigerator. It’s best to use them within 2 days.

Can I use other nuts instead of walnuts?

Absolutely! You can swap the walnuts with almonds, pecans, or even pine nuts to suit your taste.

Conclusion

This Farro Salad with Roasted Vegetables is a wholesome and satisfying meal that’s full of vibrant flavors and textures. The combination of tender farro, roasted vegetables, succulent shrimp, and crunchy walnuts makes for a delicious and filling salad. With the zesty citrus dressing tying everything together, this dish is sure to become a favorite for both weeknight meals and special occasions. Enjoy the bright, fresh flavors in every bite!

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