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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!

closeup shot of white bowl with roasted broccoli, farro, dried cranberries, and feta salad

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.

Let’s get cooking!

overhead shot of wood cutting board topped with bowls of ingredients for broccoli farro salad

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.

overhead shot of grey baking sheet topped with farro and spoon

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.

overhead shot of grey baking sheet topped with roasted broccoli florets

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!

overhead shot of 3 bowl with roasted broccoli, farro, dried cranberries, and feta salad

Broccoli Salad Dressing

To make this simple homemade broccoli salad dressing, you’ll need the following ingredients:

Shake all the ingredients together in a jar with a lid, or whisk them in a small bowl.

straight on shot of glass jar with homemade broccoli salad dressing

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 🙂

45 degree angle shot of three bowls with roasted broccoli, farro, dried cranberries, and feta salad

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)

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
overhead shot of white bowl with roasted broccoli, farro, dried cranberries, and feta salad over blue dish cloth

More Easy Broccoli Recipes

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!

Get the Recipe: 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!
closeup shot of white bowl with roasted broccoli, farro, dried cranberries, and feta salad
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4.91 from 10 votes
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Ingredients

  • 1 cup farro, dry
  • 6 cups broccoli florets
  • 1 Tbsp olive oil
  • 1/4 cup dried cranberries
  • 1/3 cup feta, crumbled
  • Salt + pepper, to taste

Salad dressing:

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

*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! Store any leftovers in an airtight container in the fridge – it’ll keep for about 3-4 days.
*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.

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!

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