Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad featuring a blend of four grains tossed with colorful roasted vegetables and a bright lemon vinaigrette for refreshing balance. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs quinoa, farro, bulgur wheat into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large diced red bell pepper, 1 medium diced zucchini, and 1 small diced red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, rinse 1/4 cup each of quinoa, farro, bulgur wheat, and brown rice. Cook each grain separately according to package instructions until tender, then drain and cool.
  3. Step 3: In a small bowl, whisk together 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the vinaigrette.
  4. Step 4: In a large bowl, combine the cooked grains with the roasted vegetables and 1/4 cup chopped fresh parsley. Pour the vinaigrette over the salad and toss gently to combine. Serve chilled or at room temperature.

Frequently asked questions

How long does Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Four-Grain Salad with Roasted Vegetables and Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes