Roasted Roots, Greens and Farro Salad Recipe

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Written by: Joanne Beccarelli

Dress up your summer party table with this flavor and texture-filled salad that is a hit with all types of eaters.

Heartiness comes from the farro, an earthy, nutty grain from Italy. Savory sweetness comes from the spiced sweet potatoes and root vegetables that are roasted (or grilled) to bring out their natural sugars. Then, combined with cooked, seasonal green summer produce, zucchini and kale, the finishing touches are a handful of roasted nuts (optional) and lemon zest. This is what I call green-living abundant-dining!

Roasted Roots, Greens and Farro Salad Recipe
  • 1 cups farro, semi-pearled*
  • 2 sweet potatoes or yams, cubed into ¾ -1 inch pieces
  • 2 small vidalia onions or 1 large, cut into bite size pieces
  • 2 carrots, cut into bite size pieces
  • 1 bunch lacinato kale, stems removed and chopped, OR 1 package of baby kale
  • 1 zucchini, cubed into bite size pieces
  • 1 lemon, zested
  • 2 tbsp herbs de provence
  • ¼ cup walnuts, chopped
  • 1 tsp salt
  • ½ pepper
  • 2 tbsp olive oil
  1. Preheat the oven to 450 degrees.
  2. Prepare the farro:
  3. Rinse the farro in a sieve/strainer with cold water. Drain.
  4. Transfer farro to a medium sized pot that has a lid. Add 3 cups of water (ratio 1:3) and ½ tsp of sea salt. Bring to a boil over high heat.
  5. Reduce heat, cover and cook for 25-30 minutes until it is softened but still chewy. Drain any leftover liquid. Note: If you have perlato or whole farro and not semi perlato, cooking time will be 30-45 minutes, or read the package directions.
  6. Prepare the vegetables:
  7. Peel and cube (¾-1 inch pieces) the sweet potatoes. In a bowl, sprinkle with 1 tbsp of olive oil, salt, pepper and 2 tsp herbs de provence. Place them on a large sheet pan in a single layer and roast for 20 minutes until browned and just fork tender.
  8. Peel and cut the carrots, onions and zucchini. In the same bowl that was just used, sprinkle with a little more salt and pepper and toss with your hands. Place them on a separate sheet pan in a single layer and roast for 10-15 minutes until browned and just fork tender.
  9. Remove any vegetables from the oven that are done before the others. Add the vegetables to the bowl that was previously used (and not cleaned).
  10. When the roasted vegetables are done, place the rinsed, stemmed and chopped kale one of the same roasting pans and cook for 3-5 minutes until wilted. Then add the kale to the bowl with the other vegetables.
  11. Chop the walnuts and toast them, dry in a small frying pan on high heat. Watch them carefully so they do not burn.
  12. Add the cooked farro on top of the vegetables in the bowl and sprinkle the remaining olive oil (about 1 tbsp) and herbs de provence (about 2 tsp). Stir gently.
  13. Add the nuts and most of the lemon zest. Stir gently. Taste and adjust any seasonings (salt, pepper). Garnish the salad with the remaining lemon zest.
  14. Serve at room temperature and enjoy!
Variations and notes:

*For a gluten-free option: switch out the farro for brown rice, quinoa or amaranth.
A simple way to increase the amount of salad is to double the amount of farro used. A little more seasoning might be needed.
All the vegetables that were roasted can also be grilled.

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Joanne Beccarelli
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Joanne Beccarelli

Holistic Health Coach, Juicing Junkie and Writer at GLAD for Health
Joanne Beccarelli is a holistic health coach, juicing junkie, writer, soon to be cookbook author and recovered emotional eater. Inspired by many great voices in the health-thru-food revolution, Joanne found her way out of hiding in shame (losing almost 100 lbs in the process) and stepped away from the corporate world. She now dedicates every day to helping others who are overwhelmed, overworked, and overstressed, find awareness, fulfilment and better health.

Joanne has a Certificate in Plant Based Nutrition from eCornell/T. Colin Campbell Foundation, and became a Certified Health Coach through the Institute of Integrative Nutrition. She is also a member of American Association of Drugless Practitioners (AADP), and the International Association of Health Coaches (IAHC).
Joanne Beccarelli
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