This broccoli and farro salad is a fresh, simple side dish perfect for any occasion – roasted, charred broccoli with farro, salty feta, red pepper flakes and fresh mint. Just a handful of ingredients are transformed into a beautiful, dinner-worthy salad.
To roast the broccoli, make sure the florets are spread in a single layer on the baking pan. If they stack on top of each other, they will steam instead of roast. I like the broccoli to be slightly blackened on top, but cook to whatever degree of doneness you prefer. Depending on the size of your baking pans, you may need to use more than one.
For a light dressing, I use a combination of red wine vinegar and olive oil, proving that with ingredients this simple, you don’t need much. To make this side dish a meal, consider topping with grilled chicken, steak or soft-boiled eggs.
Broccoli Farro Salad Recipe
¾ cup uncooked farro
1 lb. broccoli, cut into florets
3 tablespoons olive oil
½ cup crumbled feta
⅛ teaspoon crushed red pepper flakes
2 tablespoons coarsely chopped fresh mint
1 tablespoon red wine vinegar
Preheat the oven to 400° F.
Cook the farro according to package directions, then side aside. Toss the broccoli with 1 tablespoon olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 20-25 minutes, or until slightly charred and cooked through.
Combine the farro in a bowl along with broccoli, remaining olive oil, feta, red pepper flakes, mint and red wine vinegar. Toss to combine, then season with salt and pepper as desired.
Per serving: 280 calories, 15.6g fat, 17mg cholesterol, 248mg sodium, 386mg potassium, 27g carbohydrates, 7g fiber, 3g sugar, 9.5g protein
Photo Credit: Alex Caspero