Go Back
–+ servings
Mediterranean Farro Salad with sweet potato, beets, carrots, grilled pepper, cucumber, cocktail tomatoes , grilled chicken in a delicious greek dressing

Mediterranean Farro Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Author: Hello Ani
This healthy Mediterranean Farro Salad is loaded with fresh and roasted vegetables, herbs, feta, and a homemade dressing. Add grilled chicken for a full entree meal.
Pin Recipe Print Recipe
US Customary - Metric

Ingredients

Salad Ingredients:

  • 1 cup uncooked farro (rinsed and drained)
  • 3 cups water add salt
  • 1 beet roasted - cut into ¾ inch pieces
  • 1 bell pepper roasted - cut into ¾ inch pieces
  • 1 small sweet potato roasted - cut into ¾ inch pieces
  • 2 - 3 medium carrots roasted - diced small
  • 2 cups mixed lettuce chopped small
  • 1 cup tomato chopped in ¾ inch pieces
  • 1 cucumber seeded - cut into ¾ inch pieces
  • 15 oz chickpeas drained and rinsed
  • 2 tablespoon red onion finely diced
  • ½ cup feta cheese crumbled

Greek Vinaigrette:

  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • ¼ clove garlic
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup red balsamic vinegar
  • ⅓ cup olive oil

Chicken Marinade: (marinade chicken for at least 2 hours)

  • 2 chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprica
  • 1 lemon (juiced)

Instructions

  • Preheat oven to 350 °F
    1. If making this salad with chicken: Wash and pat dry chicken breast. Insert chicken into a ziplock bag together with all marinade ingedients. Let cool in the refrigerator. Once Chicken has marinated for at least 2 hours, grill the chicken about 4 to 5 minutes on each side. Chicken is done when the internal temperature reaches 165 °F.
    2. Make the Vinaigrette:
    Whisk all ingredients together until combined. Cool in refridgerator until ready to use.
    3. Make the Salad:
    In a medium sized pot, add farro and water and cook al dente ( about 15 minutes). Remove from heat and drain the water. Let the farro cool.
    Peel and cut sweet potato, carrot, and beet. Transfer to a baking sheet. Drizzle oil all over, and season with salt and pepper. Bake 15-20 minutes.
    4. Transfer farro to a mixing bowl, add in all remaining ingredients. Pour in the vinaigrette. Toss until combined.

Nutrition

Calories: 355kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 247mg | Potassium: 634mg | Fiber: 11g | Sugar: 12g | Vitamin A: 11745IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 3mg
COURSE: Main Course, Salad, Side Dish
CUISINE: Mediterranean
KEYWORD: Farro Salad recipe, Greek Food, Mediterranean Farro Salad
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!