Description
Ready in 30 minutes or less, this roasted broccoli farro salad with homemade orange vinaigrette is perfect for a weeknight dinner. Cooked farro and roasted broccoli form the base of this winter salad while white beans lend protein. The orange vinaigrette flavored with shallots and thyme adds a bright and sunny flavor to this easy vegetarian dinner recipe.
Ingredients
for the vinaigrette:
- 1 medium orange, zested and juiced
- 1 small shallot, minced
- 1 teaspoon thyme leaves, finely chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- sea salt, to taste
for the farro salad:
- 1 cup uncooked farro, quick-cooking or pearled preferred
- 2 crowns broccoli
- 1 1/2 tablespoons olive oil
- 1 teaspoon Aleppo pepper
- Sea salt, to taste
- 1/2 cup toasted sunflower seeds
- 1/4 cup parsley, finely chopped
- 1 can white beans, drained and rinsed
Instructions
Preheat the oven to 400 degrees. Add the zest of the orange and ¼ cup of the juice to a jar along with the remaining vinaigrette ingredients and a pinch of salt. Shake well or whisk until fully emulsified. Taste, and add more salt as needed. Set aside.
Cut the broccoli and broccoli stems into bite-sized florets. Remove the tough outer parts of the broccoli stalk and discard. Chop the stalk into bite-sized pieces. Add the broccoli to a large baking sheet and toss with the olive oil, Aleppo pepper, and sea salt to taste. Roast the broccoli on the top rack of the preheated oven for about 20 minutes until beginning to caramelize.
While the broccoli roasts, cook the farro according to the package instructions. Once cooked, drain any excess water.
Add the roasted broccoli, sunflower seeds, parsley, drained beans, and cooked farro to a large bowl or platter. Spoon over 3-4 tablespoons of the vinaigrette. Toss together. Taste and add more vinaigrette and salt/pepper as needed. Serve warm or at room temperature.
Notes
- Look for a quick-cooking or pearled farro as the cooking time will be on the shorter side at approximately 10-15 minutes.
- Keep leftovers in the fridge and enjoy within 5 days. Leftovers can be enjoyed cold or gently reheated in a microwave or on the stovetop.
- Use quinoa for a gluten free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main