Roasted Broccoli Salad With Cranberry, Farro & Feta

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!

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.

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.

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 🙂

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 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