Charred Broccoli and Farro Salad with Lemon-Honey Vinaigrette
Looking for a vibrant and wholesome salad that bursts with flavor? This charred broccoli and farro salad is just what you need. With its nutty farro, smoky charred broccoli, and a
3Prep min
3Cook min
45Total min
4Serves
Looking for a vibrant and wholesome salad that bursts with flavor? This charred broccoli and farro salad is just what you need. With its nutty farro, smoky charred broccoli, and a zesty lemon-honey vinaigrette, it's the perfect dish to brighten up any meal. Plus, it's packed with nutrients, making it a fantastic choice for a healthy lunch or dinner. Imagine digging into a bowl filled with tender, slightly crispy broccoli, chewy farro, and a delightful dressing that balances sweetness and acidity. This salad is not only visually appealing but also offers a satisfying texture that will keep you coming back for more. Whether you're serving it as a side or a main dish, it's sure to impress everyone at the table. Whip this salad up in no time and enjoy the delicious combination of flavors while
Ingredients
- 2 cups broccoli florets
- 1 cup farro, rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 1/4 cup sliced almonds, toasted
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley for garnish
Instructions
- Cook the Farro: In a pot, combine the farro with water and bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.
- Char the Broccoli: Preheat the oven to 425°F (220°C). Toss broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and black pepper. Spread on a baking sheet and roast for about 15-20 minutes, or until the edges are charred.
- Make the Vinaigrette: In a small bowl, whisk together the remaining olive oil, honey, lemon juice, and the remaining 1/2 teaspoon of salt.
- Combine Ingredients: In a large bowl, combine the cooked farro, charred broccoli, and vinaigrette. Toss gently to combine.
- Serve: Top with toasted almonds, crumbled feta cheese (if using), and fresh parsley. Serve warm or at room temperature.
