Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is a crispy, fresh, and full of flavor. After making this many times, I’ve discovered the trick to keeping the farro from getting soggy. Plus, it’s perfect for meal prepping on busy weeknights. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Korean Strawberry Milk Recipe for Warm Days and Easy Steak Cheese Quesadillas Recipe for Quick Dinner.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Crispy farro with a perfect bite
- Fresh, seasonal summer vegetables
- Easy to meal prep for busy weeknights
- Better than takeout and family-approved
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 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 pint cherry tomatoes
- 1 red onion
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
- Optional: Balsamic glaze
📝 Ingredient Notes
- farro: Rinse and pick over farro before cooking.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the roasted vegetables and salad dressing. → See on Amazon
- Sharp kitchen knife — Makes chopping vegetables quick and easy. → 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: Slice zucchini, yellow squash, red bell pepper, and red onion into bite-sized pieces. Halve cherry tomatoes.
- Roast vegetables: Toss vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until tender and lightly browned.
- Make dressing: Whisk together lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1 tbsp olive oil, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings if desired.
Cook's Tips for Perfect Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Common mistake and fix: Don't overcook the farro. It should have a slight bite to it. If it's too soft, it will make the salad soggy.
- Pro tip: For meal prepping, store the salad in an airtight container in the fridge for up to 4 days. The farro may absorb some of the dressing, so you might want to add a little more dressing when you're ready to eat it.
- Pro tip: To make this salad ahead, cook the farro and roast the vegetables in advance. Store them separately in the fridge. When ready to serve, combine and add the dressing.
- Pro tip: For a gluten-free option, use quinoa instead of farro.
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 4 days. Make-ahead tip: Can be made ahead. See pro tips.
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: You can substitute farro with quinoa or barley.
- Make-ahead: See pro tips.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If the salad is too dry, add a little more olive oil and lemon juice to the dressing.
Want to level up this recipe?
Good quality olive oil — Enhances the flavor of the roasted vegetables and salad dressing. → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 pint cherry tomatoes
- 1 red onion
Seasonings
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
- Balsamic glaze
Instructions
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water. Set aside.
- Prepare vegetables: Slice zucchini, yellow squash, red bell pepper, and red onion into bite-sized pieces. Halve cherry tomatoes.
- Roast vegetables: Toss vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until tender and lightly browned.
- Make dressing: Whisk together lemon juice, red wine vinegar, Dijon mustard, minced garlic, 1 tbsp olive oil, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings if desired.
Notes
- Chef tip: For a vegan version, omit the feta cheese.
- Best substitution: You can substitute farro with quinoa or barley.
- Make-ahead: See pro tips.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If the salad is too dry, add a little more olive oil and lemon juice to the dressing.
Storage
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made ahead. See pro tips.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 8g
- Carbs: 55g
- Fiber: 10g
- Sugar: 6g
- Sodium: 400mg
- Cholesterol: 5mg
- 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, you can make this salad ahead. See the pro tips for storage instructions.
The farro might have been overcooked. Make sure to cook it according to package instructions and rinse it under cold water after cooking.
No, this salad is not suitable for freezing. The vegetables will lose their texture and the farro will become mushy.
No, this salad is not suitable for making in the air fryer. The vegetables need to be roasted in the oven to get the right texture and flavor.
Quinoa or barley can be used as a substitute for farro.
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!
