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.
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!
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.
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.
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.
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!
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.
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.
Finally, toss everything together and serve warm or cold.
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.
Looking for More Easy Grain Recipes?
Mediterranean Rice Salad by: The Vegan Society
Vegan Winter Farro Salad
- 1 Knife
- 1 Cutting Board
- 1 Sheet Pan
- 1 2 Quart Sauce Pan
- 1 Serving Bowl
- 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
- 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.
Let me know how you like this recipe!