Mediterranean Farro Salad with Roasted Veggies and Feta


Farro is a new grain in my life, and I’m glad for it! It has a complex, very earthy flavor and texture that fills me up and thus makes for an easy main dish. This “salad” is much heftier than your regular salad, but includes the regulars, such as veggies, greens, and spices, although it is served warm. Enjoy!

There is some confusion surrounding what constitutes as farro. There are Einkorn, emmer and spelt, which are referred to as farro in Italy. Emmer is the most common variation found in Italy and is considered the “true” farro.

For the glow, eat…

Farro: contains 100 calories in 1/2 cup cooked, as well as zero sodium, 4. grams of protein, and 3.5 grams of fiber. This is more fiber than brown rice and quinoa! It is jam-packed with complex carbs that keep your energy levels stable. It is also full of minerals, such as magnesium, and vitamins B and E. It is known to relax muscles and relieve tension and cramps.

Mediterranean Farro Salad with Roasted Veggies and Feta

Serves 4


  • 1 pound carrots
  • 2 red onions
  • 1 tablespoon extra-virgin olive oil
  • 1 cup farro
  • 1 cup fresh baby spinach
  • 3 ounces sheep-milk feta cheese
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon maple syrup (or honey or agave)
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon dried rosemary
  • Handful fresh parsley, finely chopped
  • Sea salt and pepper to taste


Preheat the oven to 350 degrees Fahrenheit. Peel and chop the onions into large chunks. Halve the carrots or keep them whole if baby carrots. Place into a roasting pan and drizzle them with olive oil. Put the pan into the oven and let cook for 30 minutes, or until tender.


Meanwhile, prepare the farro according to package instructions. Drain thoroughly of excess water and place into a large bowl. In a small bowl, whisk together the lemon juice, olive oil, cumin, paprika, rosemary, parsley and maple syrup. Fold half the mixture into the farro with a large spatula. Remove the carrots and onions from the oven and pour the remaining mixture atop them. Toss until completely covered and then add the veggies with the spinach leaves to the farro mixture. Season with salt and pepper and toss until evenly combined and serve on a plate. Crumble feta cheese atop before serving.



Bon Appetit!

xo Aylin




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