Heritage Farro Salad with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty grain salad featuring ancient farro and deeply caramelized roots, finished with a bright lemon-tahini dressing. Perfect for a nourishing weeknight meal. This mediterranean-inspired salads ready in about 50 minutes pairs farro, medium carrots, medium parsnips 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 380 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.

Ingredients

• 1 cup farro
• 2 medium carrots
• 2 medium parsnips
• 3 tbsp olive oil
• 1 lemon
• 2 tbsp tahini
• 1 tsp maple syrup
• 2 tbsp dill
• 3 cups kale
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Trim carrots and parsnips, cut into 1-inch pieces, and toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. Step 2: Cook farro in 2 cups salted water for 25 minutes until tender. Drain, rinse under cold water, and spread on a baking sheet to cool.
3. Step 3: Zest and juice lemon. Whisk juice, zest, remaining 1 tbsp olive oil, tahini, maple syrup, and 1/4 tsp salt until smooth.
4. Step 4: Massage kale with 1/2 tsp olive oil for 2 minutes until softened. Add cooled farro, roasted vegetables, and lemon-tahini dressing. Toss gently until evenly coated.
5. Step 5: Sprinkle with chopped dill and additional salt and pepper to taste. Serve immediately.