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    Home » Recipes » Vegan Grain and Bean Recipes

    Vegan Winter Farro Salad

    Published: Oct 15, 2023 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    This Vegan Winter Farro Salad is full of roasted beets, fennel and citrus and is dressed with a delicious roasted garlic vinaigrette. This vegetarian salad is great warm or cold and is perfect for meal prep!

    The cold weather is here in Boston! And while I'll miss the warm days, the Fall and the Winter are my favorite food seasons. I make tons of soups like my Vegan Barley Vegetable Soup, and so many batches of Easy Vegan Bean Chili. Everything is cozy and warm.

    A plate of Vegan Winter Farro Salad with beets and orange segments on it.
    This Vegan Farro Salad is delicious warm or cold!

    And this Vegan Winter Farro Salad is no exception. Its warm and comforting and is full roasted vegetables and roasted garlic vinaigrette. And this recipe makes a huge batch so its perfect for meal prep!

    Jump to:
    • Ingredient Notes
    • What is Farro?
    • How to Chop Fennel
    • Substitutions
    • Instructions
    • Storage
    • Looking for More Easy Grain Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredient Notes

    Farro: Farro is a variety of wheat. If you can't find farro, this salad would be great with any whole grain like barley, wheat berries or even brown rice!

    Fennel: Fennel has a slightly licorice flavor and becomes soft and sweet when roasted.

    Beets: I used red beets, but you can use golden if you prefer

    Garlic: I roast 3 unpeeled garlic cloves with the vegetables. Then, mash the soft roasted cloves into the vinaigrette for a ton of flavor in the dressing.

    Orange Segments: A little citrus to brighten this vegetarian farro salad.

    Overhead shot of ingredients needed to make the salad.
    This is all you need to make this recipe.

    What is Farro?

    Farro is a variety of wheat. It has a nutty flavor and a delightful chew that makes it feel really hearty.

    Pearled farro is what grocery stores most commonly offer. So, thats what I used In this Vegan Winter Farro Salad.

    The term "pearled" means that the husk is removed. This does remove some of the nutrients, but it also reduces the cooking time by about half!

    How to Chop Fennel

    Fennel looks intimidating. But with a few easy steps, it is ready to roast.

    First, cut the stalks off and set them aside.

    Then, quarter the bulb and cut the small core out.

    Quartered fennel bulb on a cutting board.
    Chop the stalks off, then quarter the bulb.
    Sliced fennel on a wooden cutting board.
    Then, remove the core and slice.

    Finally, slice the quarters across into ¼ inch pieces. And now its ready to roast for this Winter Farro Salad.

    Remove the fronds from the tall stalks and reserve them. The fronds are used as an herb in this vegetarian farro salad, and they pair so nicely with citrus.

    Substitutions

    If you cant find fennel, this vegetarian farro salad would be delicious with Brussels sprouts or roasted butternut squash.

    Or add any leftover roasted vegetables you have on hand like my Maple Dijon Roasted Brussels Sprouts!

    Instructions

    This Vegan Winter Farro Salad is delicious and easy to make!

    First, chop the fennel, beets and shallots and toss them with olive oil, salt and pepper. Place 3 unpeeled cloves of garlic onto the pan and place them in the oven to roast.

    Meanwhile, cook the farro to the package directions and peel and slice an orange.

    Next, drain the farro and add it to a large bowl.

    Sliced beets, fennel and shallot on a baking sheet.
    Slice and roast the vegetables.
    Then, add them into the bowl with the farro.

    Once the vegetables are done roasting, reserve the garlic cloves, and add the beets and fennel to the bowl with the farro.

    Then, add the orange slices and fennel fronds to the bowl.

    Now make the roasted garlic vinaigrette.

    Squeeze the roasted garlic into a small bowl and smash it with a fork. Then add the shallot, vinegar, olive oil, dijon mustard, salt and pepper. Stir, then pour the dressing onto the salad.

    Overhead photo of roasted garlic vinaigrette in a small ramekin.
    Make the roasted garlic dressing.
    Overhead photo of roasted garlic dressing added into the salad bowl.
    Add the orange slices and fennel fronds, then add dressing to the top and toss together.

    Finally, toss everything together and serve warm or cold.

    Storage

    To store this Vegan Winter Farro Salad, transfer to an airtight container and keep in the refrigerator for up to 4 days.

    I do not recommend freezing this recipe.

    Close up of Vegan and Vegetarian Winter Farro Salad with beets.
    Serve warm or cold.

    Looking for More Easy Grain Recipes?

    Gluten Free Mexican Rice

    Vegan Kale Risotto

    Mediterranean Rice Salad by: The Vegan Society

    📖 Recipe

    bowl of vegan winter farro salad with fennel, beets and citrus in a bowl

    Vegan Winter Farro Salad

    Megan Calipari
    This Vegan Winter Farro Salad is full of roasted beets, fennel and citrus and is dressed with a delicious roasted garlic vinaigrette. This vegetarian salad is great warm or cold.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Salad, Side Dish
    Cuisine American, Italian
    Servings 4 Servings
    Calories 346 kcal

    Equipment

    • 1 Knife
    • 1 Cutting Board
    • 1 Sheet Pan
    • 1 2 Quart Sauce Pan
    • 1 Serving Bowl

    Ingredients
      

    • 1 Cup Uncooked Farro
    • 1 Medium Fennel Bulb, trimmed, quartered, cored and sliced about ¼ inch thick Reserve the fronds
    • 1 Large Red Beet, peeled, quartered and sliced about ¼ inch thick
    • 1 ½ Medium Shallots, sliced about ¼ inch thick save the remaining half for the dressing
    • 1 tablespoon Olive Oil
    • Salt and Black Pepper
    • 3 Small Cloves of garlic, unpeeled
    • 1 Medium Orange, peeled, halved and sliced
    • ½ Cup Chopped Fennel Fronds

    For the Roasted Garlic Dressing

    • 3 Cloves Roasted Garlic
    • ½ Medium Shallot, finely chopped
    • 2 tablespoon White Wine Vinegar Or Champagne Vinegar
    • 2 tablespoon Extra Virgin Olive Oil
    • 1 teaspoon Dijon Mustard
    • Salt and Black Pepper

    Instructions
     

    • Preheat oven to 425* F.
    • Onto one half of a sheet tray, combine fennel and shallot and spread them out into a single later. Onto the other side of the sheet tray, spread the beet slices into a single layer. Drizzle each half with ½ tablespoon of olive oil and sprinkle with a big pinch of salt and pepper. Toss to coat, but keep the halves separate. Add the unpeeled garlic cloves onto the sheet tray and place into a 425* oven for 30 minutes or until the vegetables and the garlic cloves are soft.
      1 Medium Fennel Bulb, trimmed, quartered, cored and sliced about ¼ inch thick, 1 Large Red Beet, peeled, quartered and sliced about ¼ inch thick, 1 ½ Medium Shallots, sliced about ¼ inch thick, 1 tablespoon Olive Oil, Salt and Black Pepper, 3 Small Cloves of garlic, unpeeled
    • Meanwhile, cook the farro to package directions. Once its tender, drain it and add it to a large bowl.
      1 Cup Uncooked Farro
    • Once the veggies are done, set aside the roasted garlic cloves for the dressing and add the veggies to a big bowl with the farro. Then add the orange slices and fennel fronds to the bowl.
      1 Medium Orange, peeled, halved and sliced, ½ Cup Chopped Fennel Fronds

    For the Roasted Garlic Dressing

    • Peel the 3 roasted garlic cloves. Mash them well with a fork. Add shallot, vinegar, oil, dijon mustard, and a pinch of salt and pepper and stir to combine.
      3 Cloves Roasted Garlic, 2 tablespoon White Wine Vinegar, 2 tablespoon Extra Virgin Olive Oil, ½ Medium Shallot, finely chopped, 1 teaspoon Dijon Mustard, Salt and Black Pepper
    • Pour the roasted garlic dressing into the bowl with the farro and vegetables.
    • Serve warm or cold.

    Notes

    When roasting the vegetables try to keep the beets one one side of the sheet tray or everything will turn red!
    When chopping the fennel, reserve the fronds to use in the salad.
    To store: transfer to an airtight container and store in the refrigerator for up to 4 days. I do not recommend freezing this recipe.

    Nutrition

    Serving: 1ServingCalories: 346kcalCarbohydrates: 56gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 104mgPotassium: 718mgFiber: 13gSugar: 11gVitamin A: 187IUVitamin C: 30mgCalcium: 77mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Let me know how you like this recipe!

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