Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is a crisp, fresh, and satisfying dish that’s better than takeout. After making this many times, I’ve discovered the trick to keeping it crispy is to dress the salad just before serving. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Rosemary Dijon Chicken Breast Recipe for Dinner and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Packed with protein and fiber for a satisfying meal
- Crisp, fresh vegetables and tangy dressing
- Easy to meal prep for busy weeknights
- Better than takeout and my family begs for this
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 pint cherry tomatoes
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 small red onion
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese (optional)
- Optional: Fresh basil leaves
- Optional: Chopped fresh parsley
- Optional: Toasted pine nuts
📝 Ingredient Notes
- farro: Can be substituted with quinoa or bulgur.
- feta cheese: Omit for vegan version.
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Bowl Set — Keeps salad crispy and fresh → See on Amazon
- High-Quality Olive Oil — Enhances the flavor of the salad → See on Amazon
How to Make Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Roast the vegetables: Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together remaining 2 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine roasted vegetables, cooked farro, and dressing. Toss to combine. Add crumbled feta cheese (if using) and optional toppings.
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 still have a slight bite to it. If it's too soft, it will make the salad soggy.
- Time-saving tip: Roast the vegetables and cook the farro ahead of time. Store separately in the fridge until ready to assemble.
- Nutrition tip: Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Presentation tip: Garnish with fresh herbs and toasted pine nuts for a restaurant-worthy look.
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 5 days. Make-ahead tip: Vegetables and farro can be made ahead of time. Assemble just before serving.
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 recommended as it may make the salad soggy.
Recipe Notes
- Chef tip: To make this salad vegan, simply omit the feta cheese.
- Best substitution: Quinoa or bulgur can be substituted for farro.
- Make-ahead: Vegetables and farro can be made ahead of time. Assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and lemon juice. If it's too soggy, add more farro or vegetables.
Want to level up this recipe?
High-Quality Olive Oil Dispenser — Makes it easy to drizzle the perfect amount of dressing → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 1 pint cherry tomatoes
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 small red onion
Seasonings
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese (optional)
Optional Toppings
- Fresh basil leaves
- Chopped fresh parsley
- Toasted pine nuts
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together remaining 2 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine roasted vegetables, cooked farro, and dressing. Toss to combine. Add crumbled feta cheese (if using) and optional toppings.
Notes
- Chef tip: To make this salad vegan, simply omit the feta cheese.
- Best substitution: Quinoa or bulgur can be substituted for farro.
- Make-ahead: Vegetables and farro can be made ahead of time. Assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and lemon juice. If it's too soggy, add more farro or vegetables.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it may make the salad soggy.
- Make ahead: Vegetables and farro can be made ahead of time. Assemble just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 12g
- Carbs: 50g
- Fiber: 9g
- Sugar: 6g
- Sodium: 400mg
- Cholesterol: 15mg
- Sat. Fat: 2g
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 roast the vegetables and cook the farro ahead of time. Store separately in the fridge until ready to assemble. Dress just before serving to keep it crispy.
Overcooking the farro or adding too much dressing can make the salad soggy. To prevent this, don't overcook the farro and dress the salad just before serving.
Yes, this salad is perfect for summer with its fresh, crisp vegetables and tangy dressing. It's a great dish for cookouts and BBQs.
Yes, simply omit the feta cheese to make this salad vegan.
Store in an airtight container in the fridge for up to 5 days. Dress just before serving to keep it crispy.
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!
