Charred Broccoli Farro Salad
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This Charred Broccoli Farro Salad is a delicious and hearty vegetarian bowl filled with a nutty taste and crunchy texture of veggies and almonds. Learn about the origins and health benefits of this ancient grain.
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Why This Recipe Works
It’s a healthy vegetarian meal filled with nourishing ingredients that’s easy to prep ahead or make in 30 minutes or less. Plus it keeps in the refrigerator for several days, making it perfect for quick lunches or dinners.
For me, this salad has been on repeat for weeks. Remember the tune that Julie Andrews made famous, “My Favorite Things?” I thought you might. This salad reminds me of that song– it has a few of my favorite salads things all wrapped up in a beautiful bowl of deliciousness!
What is Farro?
Farro has become a trendy food, but its history is anything but new. It’s ancient, as a matter of fact.
Huffington Post says Farro was “first domesticated 10,000 years ago in the Fertile Crescent, has been found in Egyptian tombs, and is believed to have sustained the Roman legions.”
Today, farro grows in the central and northern Italian regions. Historically, these impoverished areas have seen tremendous longevity in their people, which is often attributed to farro.
Prized for its healthy benefits, farro has been found in Egyptian tombs and is believed to have sustained many in the Roman Empire.
How is Farro Used in Recipes?
Like barley and spelt, farro is a unique grain, distinctive for its nutty flavor and chewy texture. While it is delicious on its own, farro is most often added to stews, salads, and soups.
Healthy Benefits of Farro
Farro adds a healthy dose of zinc, magnesium and B vitamins like vitamin B3 (niacin).
Farro Salad Ingredients
You will find ingredient measurements in the recipe card at the bottom of this post, but here is a quick list of what I use to make this oh-so-delicious farro salad with charred broccoli.
- Uncooked, dry farro
- Vegetable or chicken broth
- Sliced Almonds
- Broccoli florets
- Cucumber
- Scallions
- Canned chickpeas
- Aromatics: olive oil, garlic, scallions, fresh parsley, salt and pepper
- Feta or Parmesan cheese for serving
Balsamic Vinaigrette Ingredients
This is a quick and easy dressing to make using extra virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper.
How to Make Farro Salad
- Cook farro, according to package directions in a combination of broth and water. Let cool slightly.
- Toast the almonds in a dry skillet and set aside.
- Add olive oil to the skillet and saute until the garlic is brown; then remove and set it aside.
- Then add broccoli florets and pan sear until the broccoli turns bright green and is brown in spots. Season to taste.
- Slice scallions, dice cucumber, and chop the parsley.
- Whisk together ingredients for Balsamic Vinaigrette.
- Add all ingredients into a serving bowl and toss with balsamic vinaigrette—salt and pepper to taste.
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Charred Broccoli Salad with Farro, Chickpeas and Almonds
Ingredients
- 1 cup farro uncooked
- 15- oz can chicken or vegetable stock
- 1/2 cup water
- 1/4 cup sliced almonds
- broccoli florets about 1 head
- 2 tablespoons olive oil
- 2 garlic cloves thinly sliced
- 3 scallions sliced on the diagonal
- 15- ounce can chickpeas drained and rinsed
- 1/2 cucumber diced
- 1/4 cup feta or freshly shaved Parmesan cheese
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Balsamic Vinaigrette
- Makes about 1 cup
- 3/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
Instructions
- Cook farro, according to package directions using chicken or vegetable stock plus 1/2 cup water, more if called for, and cool slightly.
- Meanwhile, in a dry, non-stick skillet, add sliced almonds and toast for a few minutes until they begin to brown. Remove from skillet.
- Add olive oil and sliced garlic to the skillet. Sautee until garlic is brown, remove from skillet and discard.
- Then add broccoli florets and pan sear until the broccoli turns bright green and is brown in spots. Salt and pepper to taste.
- Slice scallions, dice cucumber, and chop parsley.
- Whisk together ingredients for Balsamic Vinaigrette.
- Add all ingredients into a serving bowl, toss with balsamic vinaigrette. Salt and pepper to taste.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.