It might be time to switch up your everyday meals with something healthy and filling if they have become drab or uninspired. These Roasted Asparagus and Red Pepper Farro Salad recipes are just what your lunch routine needs to get a new start. When combined with sweet, caramelised red peppers and soft, roasted asparagus, farro’s nutty flavour and delightfully chewy texture create a filling foundation. This combo provides nutrients, texture, and colour in one bowl.
Roasted Asparagus and Red Pepper Farro Salad is meant to be energising without being heavy, adaptable, and compatible with meal prep. These farro salad ideas add something fresh to the table whether you’re preparing for the coming week, packing lunch for work, or spending a peaceful afternoon at home. Each variety serves as a reminder that eating healthily can be simple, fulfilling, and incredibly pleasurable. It is light but filling, clean but flavourful.
Roasted Asparagus and Red Pepper Farro Salad recipe
Components of the salad:
One cup of raw farro, or two and a half to three cups cooked
One bunch of asparagus, cut into 2-inch segments after trimming
One big chopped red bell pepper
One tablespoon of olive oil
To taste, add salt and pepper.
Half a cup of chopped cucumber
Half a cup of halved kalamata olives
1/4 cup of finely sliced red onion (optional)
One-third cup of feta cheese crumbles
Two tablespoons of freshly chopped parsley (optional)
Oregano-Lemon Vinaigrette:
Extra virgin olive oil, two tablespoons
Fresh lemon juice, 1 tablespoon
Red wine vinegar, 1 teaspoon
One teaspoon dried oregano (or one tablespoon freshly chopped)
For more sharpness, add 1/2 tsp Dijon mustard.
To taste, add salt and black pepper.
Prepare the Farro:
Bring salted water to a boil in a medium pot. Cook the farro as directed on the packet, which should take about 20 to 30 minutes. After draining, allow to cool.
Warm up the veggies:
Turn the oven on to 400°F, or 200°C.
Add salt and pepper to the asparagus and red pepper slices after tossing them in olive oil. On a baking sheet, spread.
Roast until soft and gently browned, 15 to 20 minutes, turning once. Allow to cool a little.
Get the vinaigrette ready:
Mix the olive oil, lemon juice, red wine vinegar, oregano, Dijon mustard (if using), salt, and pepper in a small bowl or jar.
Put the salad together:
Put the cooked farro, feta, red onion, cucumber, olives, roasted asparagus, and peppers in a big bowl.
toss gently to combine.
Garnish with fresh parsley if desired.
Variations for Roasted Asparagus and Red Pepper Farro Salad recipe
Here are some of the varations of Roasted Asparagus and Red Pepper Farro Salad
🧀 1. Mediterranean-Inspired Farro Salad with Feta & Olives
Ingredients:
One cup of cooked farro
One cup of chopped roasted asparagus
One sliced roasted red pepper
Half a cup of halved kalamata olives
Half a cup of chopped cucumber
1/4 cup of feta cheese, crumbled
Optional: 2 tablespoons of minced red onion
Oregano-Lemon Vinaigrette:
Two tablespoons of olive oil
Fresh lemon juice, 1 tablespoon
Red wine vinegar, 1 teaspoon
One tablespoon dried oregano, or one tablespoon fresh
To taste, add salt and black pepper.
Directions:
In a small dish, whisk together all the vinaigrette ingredients.
Farro, roasted asparagus, red pepper, olives, cucumber, and feta should all be combined in a big bowl.
After adding the vinaigrette, gently toss the salad.
Optional: To turn it into a meal or enjoy Roasted Asparagus and Red Pepper Farro Salad, add sliced grilled chicken or 1/2 cup chickpeas.
🥑 2. Creamy Avocado & Tahini Farro Bowl
Materials:
One cup of cooked farro
One sliced roasted sweet potato or carrot
One cup of roasted cauliflower or broccoli
Half an avocado, cut into slices
Chopped parsley, 2 tablespoons
One teaspoon of sesame seeds
Lemon-Tahini Dressing:
Two tablespoons of tahini
One tablespoon of lemon juice
One teaspoon of honey or maple syrup
One tablespoon of warm water (or more if necessary to thin)
Add salt to taste.
Directions:
Vegetables should be roasted for 20 to 25 minutes at 400°F/200°C until caramelised.
Blend the dressing components until they are creamy and smooth.
Put the roasted vegetables, avocado, sesame seeds, parsley, and farro in a bowl.
Serve right away with a drizzle of tahini dressing on top and enjoy thins Roasted Asparagus and Red Pepper Farro Salad variation.
🍳 3. Brunch-Style Farro Salad with Egg & Herbs
Ingredients are:
One cup of cooked farro
One cup of red peppers and roasted asparagus
One poached or soft-boiled egg
1 tablespoon of freshly chopped dill
One tablespoon of minced parsley or tarragon
One tablespoon of olive oil
Newly cracked black pepper
A pinch of sea salt
Directions:
To soft-boil an egg, simmer it in water for 6 to 7 minutes.
In a bowl, combine the roasted vegetables and farro.
Add the egg, season with salt and pepper, drizzle with olive oil, and scatter the herbs over top.
Warm or room temperature, serve with Roasted Asparagus and Red Pepper Farro Salad.
🌿 4. Spring Greens Farro Salad with Lemon-Dijon Dressing
Ingredients are:
One cup of cooked farro
One cup of assorted spring greens, such as baby kale, rocket or spinach
Half a cup of red pepper and roasted asparagus
Two tablespoons of slivered almonds or sunflower seeds
Two tablespoons of chopped chives or green onions
Dressing with Lemon Dijon:
One tablespoon Dijon mustard
Two tablespoons of olive oil
One tablespoon of lemon juice
One teaspoon of honey
To taste, add salt and pepper.
Directions:
In a basin or jar, whisk together the dressing ingredients.
Combine the farro, greens, roasted vegetables, onions, and seeds or nuts in a big bowl.
Toss gently, drizzle with dressing, and serve.
5. Farro Power Bowl with Beans & Pickled Onions
Ingredients:
One cup of cooked farro
Half a cup of washed and drained black or white beans
1/4 cup red onions, quickly pickled (see below)
1/2 diced avocado (optional)
Half a cup of fresh or frozen roasted corn
1/4 cup baby spinach or microgreens
Lime with Cumin Vinaigrette:
One tablespoon of lime juice
Two tablespoons of olive oil
Half a teaspoon crushed cumin
Add salt to taste.
Fast Pickled Onions:
Half a red onion, cut thinly
One-fourth cup of apple cider vinegar
1/4 cup of water
One teaspoon of sugar
1/4 teaspoon of salt
Directions:
In a jar, combine vinegar, water, sugar, and salt to quickly pickle the onions. Shake in the onions and leave for at least 20 minutes.
In a bowl, combine the microgreens, maize, beans and farro. If using, add chopped avocado.
In a small container, shake together the vinaigrette ingredients.
Top the salad with pickled onions and drizzle with the dressing.
📌 Frequently Asked Questions (FAQ) About Roasted Asparagus and Red Pepper Farro Salad
❓ What ingredients go into making Roasted Asparagus and Red Pepper Farro Salad?
Typically, roasted asparagus spears, sweet roasted red bell peppers, and chewy farro are combined to make roasted asparagus and red pepper farro salad. It is mixed with a mild vinaigrette.
❓ Is it possible to prepare Roasted Asparagus and Red Pepper Farro Salad in advance?
Yes, this salad may be prepared ahead of time and is excellent for meal planning. You may keep the roasted vegetables and farro in the refrigerator for up to four days. Simply keep the dressing in a different location.
❓ Does Roasted Asparagus and Red Pepper Farro Salad come cold or hot?
You can eat Roasted Asparagus and Red Pepper Farro Salad cold, warm, or at room temperature because it’s so adaptable. The roasted vegetables’ inherent sweetness is enhanced when served warm.
❓ Does farro contain gluten?
Farro isn’t gluten-free, sorry. Gluten is present in this ancient wheat grain. You can use quinoa, brown rice, or buckwheat in place of farro if you’re gluten-free.
❓ What kind of protein may I include to complete this Roasted Asparagus and Red Pepper Farro Salad?
You may add grilled chicken, chickpeas, tofu, or even a poached egg to make Roasted Asparagus and Red Pepper Farro Salad a whole dinner. These choices maintain the dish’s health and balance while adding protein and making it more substantial.
