Roasted broccoli and farro salad

Contributed by Preston Maring, MD

Roasted broccoli and farro salad

You can celebrate fall with this recipe and use any squash, root vegetable, or sweet potatoes instead of broccoli. 

This is one of those simple roast, simmer, drain and toss recipes. Nothing fancy. This is simply excellent. 

Maybe you could use it in a frittata a day or so later.

Servings: 4


  • 3/4 cup farro
  • 1 head broccoli
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 2 scallions, white and green parts thinly sliced
  • 1/4 teaspoon crushed red chili flakes
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • 1 tablespoon red wine vinegar


  1. Preheat oven to 400 degrees. 
  2. Bring water to a boil in at least a medium size saucepan. 
  3. Add the farro and simmer for at least 20 minutes or until tender. Some types take a little longer. 
  4. Drain and add to a large serving bowl. 
  5. Meanwhile, cut the head of broccoli into florets. Peel the stem, slice it in half lengthwise, then crosswise in 1/4 inch slices. 
  6. Toss the broccoli with 2 tablespoons of the olive oil and spread it out in a roasting pan. Roast until starting to brown — about 20 minutes. 
  7. Add everything to the farro. 
  8. Drizzle with the red wine vinegar and remaining olive oil. 
  9. Season to taste with a little more vinegar or salt.

Nutrition information (per serving)

  • Calories: 280
  • Total fat: 14 g
  • Saturated fat: 3 g
  • Trans fat: 0 g
  • Cholesterol: 11 mg
  • Sodium: 160 mg
  • Total carbohydrate: 35 g
  • Dietary fiber: 8 g
  • Total sugars: 5 g
  • Protein: 11 g