Roasted Veggie & Farro Salad Recipe From a Registered Dietitian

Roasted Veggie and Farro Salad Recipe

Picture of roasted veggie and farro saladMaking healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.

Salad Ingredients

  • 1 cup farro
  • 2 tablespoons olive oil
  • ½ tablespoon honey
  • 2 medium carrots, chopped
  • 1 cup Brussels sprouts, trimmed, halved, quartered if large
  • 1 small beet, chopped
  • ¼ cup almonds, sliced

Dressing Ingredients

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ tablespoon honey
  • Salt to taste


  1. Preheat oven to 375 degrees F.
  2. Cook farro according to package instructions.
  3. While farro is cooking, start preparing vegetables. Coat carrots, Brussels sprouts and beets with oil and honey. Spread in a single layer on a sheet pan. Roast for 20-30 minutes until vegetables are tender and are beginning to brown.
  4. Combine dressing ingredients in a small bowl, whisk until combined. Add dressing to cooked farro. Set aside until veggies are completed.
  5. Once veggies are cooked, combine with farro and top with sliced almonds. Serve warm or cold.

Nutrition per serving (per 1 cup serving)

217 calories, 11.7g fat, 1.5g saturated fat, 22.8g carbohydrate, 5g protein, 3.1g fiber, 46mg sodium

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