Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Easy Meal Prep Farro Salad with Roasted Summer Vegetables is the perfect solution for busy weeknights. After making this many times, I’ve discovered the trick to keeping it crispy and fresh all week. The combination of tender farro, crispy vegetables, and tangy dressing will make your taste buds dance. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pistachio Baklava Cheesecake Recipe and Refreshing Strawberry Mint Lemonade Recipe for Summer.
Why This Easy Meal Prep Farro Salad with Roasted Summer Vegetables Is Pure Comfort
- Crispy farro and vegetables
- Tangy, flavorful dressing
- Perfect for meal prep
- Easy to customize
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.
- Farro
- Zucchini
- Yellow squash
- Bell peppers
- Cherry tomatoes
- Red onion
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Dijon mustard
- Garlic
- Honey
- Fresh basil
- Optional: Parmesan cheese
- Optional: Pine nuts
- Optional: Chicken or tofu
📝 Ingredient Notes
- Farro: Can be substituted with quinoa or barley.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the flavor of the salad. → See on Amazon
- Sharp chef's knife — Makes prep work faster and safer. → See on Amazon
How to Make Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Roast vegetables: Toss zucchini, yellow squash, bell peppers, and cherry tomatoes in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make dressing: Whisk together red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings if desired.
Cook's Tips for Perfect Easy Meal Prep Farro Salad with Roasted Summer Vegetables
- Common mistake and fix: Don't overcook the farro. It should still have a slight bite to it. If it's too soft, it will make the salad soggy.
- Pro tip: For extra crunch, add some toasted pine nuts or chopped almonds.
- Pro tip: To make this salad ahead, prepare the farro and roast the vegetables. Store them separately and combine with the dressing just before serving.
Storing & Reheating Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Yes, prepare farro and roast vegetables ahead of time.
Freezing Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: To make this salad more substantial, add some grilled chicken or tofu.
- Best substitution: Quinoa or barley can be used instead of farro.
- Make-ahead: Prepare farro and roast vegetables ahead of time. Store separately and combine with dressing just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prep.
- Troubleshooting: If the salad is too dry, add a bit more olive oil or vinegar to the dressing.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and safer. → Check price on Amazon
Easy Meal Prep Farro Salad with Roasted Summer Vegetables
Ingredients
Main Ingredients
- Farro
- Zucchini
- Yellow squash
- Bell peppers
- Cherry tomatoes
- Red onion
Seasonings
- Olive oil
- Salt
- Pepper
- Red wine vinegar
- Dijon mustard
- Garlic
- Honey
- Fresh basil
Optional Toppings
- Parmesan cheese
- Pine nuts
- Chicken or tofu
Instructions
- Roast vegetables: Toss zucchini, yellow squash, bell peppers, and cherry tomatoes in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes.
- Cook farro: Cook farro according to package instructions. Drain and rinse under cold water.
- Make dressing: Whisk together red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Assemble salad: In a large bowl, combine cooked farro, roasted vegetables, and dressing. Toss to combine. Add optional toppings if desired.
Notes
- Chef tip: To make this salad more substantial, add some grilled chicken or tofu.
- Best substitution: Quinoa or barley can be used instead of farro.
- Make-ahead: Prepare farro and roast vegetables ahead of time. Store separately and combine with dressing just before serving.
- Scaling: This recipe can easily be doubled or tripled for meal prep.
- Troubleshooting: If the salad is too dry, add a bit more olive oil or vinegar to the dressing.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Yes, prepare farro and roast vegetables ahead of time.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 18g
- Carbs: 60g
- Fiber: 10g
- Sugar: 8g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
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, prepare the farro and roast the vegetables ahead of time. Store them separately and combine with the dressing just before serving.
Overcooking the farro can make the salad soggy. Make sure to cook it according to package instructions and drain well.
No, freezing will make the vegetables mushy and the farro too soft.
Yes, you can roast the vegetables in the air fryer at 400°F (200°C) for 15-20 minutes.
Quinoa or barley can be used instead of farro.
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!
