Roasted Broccoli Salad With Cranberry, Farro & Feta
This Roasted Broccoli Salad is made with chewy farro, dried cranberries, crumbled feta, and a simple red wine vinegar + oregano salad dressing. It’s easy, healthy, and the perfect side to add to your meal!

Hands up if you love a recipe that works as a salad, side dish, or even a grain bowl? I know I love something that can be repurposed in so many ways 🙂
This Roasted Broccoli Salad is so easy, healthy, and absolutely delicious. It’s made with farro, dried cranberries, crumbled feta, and a simple red wine vinegar and oregano salad dressing. Sweet, savoury, chewy, and a little bit crispy, too!
Another bonus is how well this recipe holds up. It’s great to make in advance and can be enjoyed either hot or cold.
Want more delicious, hearty salad recipe inspiration? Check out my roundup of 15+ fall and winter salad recipes for more ideas!
How To Make Roasted Broccoli Salad
Making this roasted broccoli salad takes just a few simple steps.
To start, preheat your oven to 400F.
Cook farro according to package instructions. OR follow the “pasta method” which is my personal favourite way to cook farro (it ends up way more chewy and less mushy). Check out this post about how to cook farro for more details!
Simply add the dried farro to a pot of boiling water and allow to cook for about 20 minutes.
Drain into a sieve and spread the cooked farro on a baking sheet to let it dry for about 5 minutes.
While the farro cooks, toss broccoli florets in olive oil and salt. Spread florets onto a baking sheet, ensuring some space between florets.
Pop them in the oven for about 15 minutes, or until slightly browned, crisp, and tender.
Meanwhile, prepare the salad dressing (instructions below).
Finally, remove broccoli from the oven, and toss with farro, dried cranberries, crumbled feta, and salad dressing. That’s it!
Broccoli Salad Dressing
To make this simple homemade broccoli salad dressing, you’ll need the following ingredients:
- olive oil
- red wine vinegar
- honey
- dijon mustard
- garlic powder
- dried oregano
- salt + pepper
Shake all the ingredients together in a jar with a lid, or whisk them in a small bowl.
Recipe Storage Notes
This recipe can be made in advance and is a great meal prep option as it tastes just as good cold as it does hot! Plus, it doesn’t get mushy like lettuce-based salads.
Store any leftovers in an airtight container in the fridge – it’ll keep for about 3-4 days.
Recipe Substitutions & Modifications
While I love the chewy texture that farro gives to this recipe, you can easily swap it with another grain. Try it with brown rice, quinoa, millet, couscous, etc!
Note that farro is NOT gluten-free, so if you need to follow a gluten-free diet be sure to swap with a gluten-free grain.
For a dairy-free version, simply omit the feta. If you’d like, you can swap the feta with a vegan feta – but it will still taste delicious. Simply adjust the seasonings a bit to your liking.
To enjoy this salad as a full meal – try adding an extra boost of protein, like some hard-boiled eggs or chickpeas! Otherwise, serve it as a side dish 🙂
Broccoli Health Benefits
This green cruciferous vegetable is a great source of:
- Micronutrients, including vitamin C, vitamin K, vitamin A, folate, potassium, calcium, iron, phosphorus, and magnesium
- Broccoli is one of the best sources of Vitamin C out there – just one cup provides 135% of your daily vitamin C needs
- Dietary fibre – one cup provides 2.3 grams of fibre, which is 9% of your daily fibre needs
- Fibre is known to help with digestion, heart health, blood sugar control, and weight management.
- Beneficial plant compounds (like sulforaphane) and antioxidants (like carotenoids)
Love broccoli? Check out my roundup of simple broccoli recipes for more creative ways to cook with it!
Farro Health Benefits
Farro is an ancient grain that’s a great source of:
- Micronutrients, such as niacin (vitamin B3), magnesium, zinc, and iron
- Dietary fibre – a 1/4 cup serving provides 5 grams (about 20% of your daily needs)!
- Plant-based protein – the same 1/4 cup serving provides 6 grams
- Antioxidants, like polyphenols and carotenoids
More Easy Broccoli Recipes
- Broccoli Kale Salad With Tahini Dressing
- Broccoli, Cauliflower & Salmon Salad With Curry Tahini Dressing
- Vegan Cheesy Broccoli Rice
- Shrimp & Broccoli With Lemon, Honey & Feta
- Balsamic Roasted Broccoli Side Dish
- Miso Roasted Broccoli (Side Dish)
Did you give this Roasted Broccoli Salad With Cranberry, Farro & Feta a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
No More Boring Salads Ebook
Enjoy this recipe? You will love my 134-page eCookbook of 60 easy, delicious, and nutritious salad recipes. You’ll get instant access from your phone, tablet, or computer – ad-free!
Get the Recipe: Roasted Broccoli Salad With Cranberry, Farro & Feta
Ingredients
- 1 cup farro, dry (how to cook farro)
- 6 cups broccoli florets
- 1 Tbsp olive oil
- 1/4 cup dried cranberries
- 1/3 cup feta, crumbled
- Salt + pepper, to taste
Red Wine Vinaigrette Dressing:
- 1/4 cup olive oil
- 2.5 Tbsp red wine vinegar
- 1/4 tsp honey
- 1/2 tsp dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Salt + pepper, to taste
Instructions
- Preheat oven to 400F.
- Cook farro according to package instructions. OR follow the "pasta method" which is my personal favourite way to cook farro (it ends up way more chewy and less mushy). Simply add dry farro to boiling water and allow to cook for 15-20 minutes. Drain into a sieve and spread the cooked farro on a baking sheet to let it dry for 5 minutes.
- While the farro cooks, toss broccoli florets in olive oil and salt. Spread florets onto a baking sheet, ensuring some space between florets. Pop them in the oven for about 15 minutes, or until slightly browned, crisp, and tender.
- Meanwhile, prepare the salad dressing by shaking all dressing ingredients together in a jar with a lid, or whisk them in a small bowl.
- Remove broccoli from the oven, and toss with farro, dried cranberries, crumbled feta, and salad dressing. Enjoy!
Notes
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
20 Comments on “Roasted Broccoli Salad With Cranberry, Farro & Feta”
This was so delicious and so easy to make! Loved the tip about cooking the farro like pasta. The texture was perfect! Definitely adding this to my regular menu planning!
Hi Stephanie! Yay I’m so happy to hear you enjoyed this one!! And YES – cooking farro this way is seriously the best. Mine always ends up so mushy if I cook it the way the package suggests haha. Thanks so much for sharing your experience 🙂
I made this recently and absolutely loved it! I omitted the cranberries (never been a huge fan) and added some medium-boiled eggs, and it was perfect. It tastes so nourishing and flavorful. This one will be on repeat for sure!
Hi Kelly! Thank you so much for your review! I’m so happy to hear you enjoyed this one. Totally ok to omit the cranberries, and love the egg addition! I’ve eaten this dish with eggs too hehe 🙂
This is my new favourite recipe! I meal prepped it for lunches during the week, but can see how it would be a yummy side salad too. Highly recommend!
I’m so happy to hear that, Liane! It’s totally a cross between a salad and a grain bowl lunch haha :). Thank you so much for sharing your experience!!
Hello! I made this the other night for dinner, and I really loved it. But my partner, though he liked the dish overall, was not a fan of the dressing. Can you suggest a different dressing that might go well with this? I’ve looked at many of the other recipes you have that include dressings, but I’m not sure which flavors might go well together!
(Oh, by the way, I made your Cold Chopped Quinoa Salad with Eggs last night, and we both loved that one! Thank you so much — I’ll definitely be making more of your recipes in the future! )
Hi Anita! Thank you so much for your kind comment – I’m so happy to hear that you enjoyed this one, along with the chopped quinoa salad!
In terms of dressing – I think something super simple like an olive oil, lemon, garlic dressing could go well with this. It might also work with the dressing in this pasta salad: https://www.walderwellness.com/roasted-vegetable-pasta-salad-with-shrimp/ – it’s slightly different using white wine vinegar and no oregano. Overall, I think an Italian-style dressing would go best. I hope that helps a bit!!
Thank you so much! I’ll give it a try. And I have no idea why he objected to the dressing, by the way — I thought it was wonderful! 🙂
No problem Anita! I hope he prefers one of those. And it’s all good haha – goes to show we all have different tastes and preferences!! Hope you both have a lovely weekend 🙂
This was really delicious! I’m new to farro and what a great recipe to start on.
Thank you!
Hi Dette! Thank you so much for sharing your experience. I’m so happy to hear you enjoyed this one, and that it was a good introduction to farro!!
Thought I would share 2 other farro-based salads from the blog if you’re interested in trying more 🙂
– Kale Butternut Squash Salad With Farro & Goat Cheese
– Warm Mushroom Salad With Miso Dressing
Made this again—5 stars again! Still my favorite broccoli salad 🙂
I’m so happy to hear that Liane!! Thank you for sharing 🙂
Loved this recipe. It is now in our rotation! Even my 6yr old grandson liked it. Thank you for the recipe.
Hi Tammy! Thank you so much for sharing your experience. It’s so appreciated. I’m SO happy to hear that even your grandson enjoyed it – that makes my day 🙂
Loved this salad!
I’m so happy to hear that!! Thank you, Amy 🙂
I’d like to add some crunch. What kind of nuts would you recommend tossing in?
Hi PK! Ooh some crunch would be delicious here. I’d recommend maybe doing some pumpkin seeds, sunflower seeds, pecans, almonds, or walnuts here! I think any of them would work great. I hope you enjoy it 🙂