Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is your new go-to for a quick, healthy, and delicious lunch. After making this many times, I’ve discovered the trick to perfectly crispy vegetables every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy S’mores Hand Pies Recipe for a Fun Dessert and Easy No-Bake Ricotta Cups with Honey and Pistachios.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Perfect for busy weekdays
- Packed with fresh summer flavors
- Easy to customize with your favorite veggies
- Meal prep friendly for grab-and-go lunches
What You'll Need for Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup farro
- 2 zucchinis
- 2 bell peppers
- 1 pint cherry tomatoes
- 1 red onion
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
- Optional: Pine nuts
📝 Ingredient Notes
- farro: You can substitute quinoa or bulgur if you prefer.
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Spinner — Easily dry your greens for a crisp salad. → See on Amazon
- High-Quality Chef's Knife — Safely and easily slice through vegetables with ease. → See on Amazon
How to Make Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Roast the vegetables: Preheat the oven to 400°F (200°C). Slice the zucchini, bell peppers, and red onion. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, and cherry tomatoes. Pour the dressing over the salad and toss to combine. Top with fresh basil, feta, and pine nuts.
Cook's Tips for Perfect Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- : For extra crispy vegetables, toss them with olive oil and salt before roasting, then flip halfway through cooking.
- Common mistake and fix: If your farro salad turns out soggy, you may have added too much dressing or not drained the farro properly. To fix, drain the salad and add less dressing next time.
- : To make this salad ahead, prepare the farro and roast the vegetables up to 2 days in advance. Store separately and combine just before serving.
- : For a heartier meal, add grilled chicken or chickpeas to the salad.
Storing & Reheating Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make this salad up to 2 days in advance.
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To make this salad gluten-free, substitute quinoa or bulgur for the farro.
- Best substitution: You can substitute any combination of seasonal vegetables for the ones listed in this recipe.
- Make-ahead: Prepare the farro and roast the vegetables up to 2 days in advance. Store separately and combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If your farro salad turns out soggy, you may have added too much dressing or not drained the farro properly. To fix, drain the salad and add less dressing next time.
Want to level up this recipe?
High-Quality Baking Sheet — Evenly roast your vegetables with this durable and non-stick baking sheet. → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- 1 cup farro
- 2 zucchinis
- 2 bell peppers
- 1 pint cherry tomatoes
- 1 red onion
Seasonings
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
- Pine nuts
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Slice the zucchini, bell peppers, and red onion. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Cook the farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make the dressing: Whisk together lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine cooked farro, roasted vegetables, and cherry tomatoes. Pour the dressing over the salad and toss to combine. Top with fresh basil, feta, and pine nuts.
Notes
- Chef tip: To make this salad gluten-free, substitute quinoa or bulgur for the farro.
- Best substitution: You can substitute any combination of seasonal vegetables for the ones listed in this recipe.
- Make-ahead: Prepare the farro and roast the vegetables up to 2 days in advance. Store separately and combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prepping.
- Troubleshooting: If your farro salad turns out soggy, you may have added too much dressing or not drained the farro properly. To fix, drain the salad and add less dressing next time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can make this salad up to 2 days in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 10g
- Carbs: 55g
- Fiber: 10g
- Sugar: 8g
- Sodium: 400mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Meal Prep Farro Salad with Roasted Summer Vegetables FAQs
Yes, you can make this salad up to 2 days in advance. Store the farro and roasted vegetables separately and combine just before serving.
You may have added too much dressing or not drained the farro properly. To fix, drain the salad and add less dressing next time.
Yes, you can freeze individual portions of this salad for up to 2 months. Thaw in the fridge overnight before serving.
While you can cook the farro in the air fryer, it's best to roast the vegetables in the oven for the best texture and flavor.
You can substitute quinoa or bulgur for the farro in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Meal Prep Farro Salad with Roasted Summer Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
