Lemon-Dill Farro Salad with Roasted Vegetables

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

A hearty grain bowl featuring nutty farro, vibrant roasted vegetables, and a bright lemon-dill dressing. Perfect for lunch or a light dinner. This mediterranean-inspired salads ready in about 40 minutes pairs farro, medium zucchini, cherry tomatoes 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 320 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: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 diced zucchini, 1 cup halved cherry tomatoes, and 1/2 thinly sliced red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 20 minutes until vegetables are tender and slightly caramelized.
  2. Step 2: Cook 1 cup farro in 2 cups salted water for 25 minutes until tender. Drain and rinse under cold water, then spread on a baking sheet to cool.
  3. Step 3: Whisk together 2 tbsp lemon juice, 3 tbsp chopped fresh dill, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir in 1 tbsp olive oil until emulsified.
  4. Step 4: Combine cooled farro, roasted vegetables, and lemon-dill dressing in a large bowl. Toss gently to coat all ingredients evenly.

Frequently asked questions

How long does Lemon-Dill Farro Salad with Roasted Vegetables take to make?

Total time is about 40 minutes (20 min prep + 20 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 Lemon-Dill Farro Salad with Roasted Vegetables?

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 farro from drying out.

Can I substitute ingredients in Lemon-Dill Farro Salad with Roasted Vegetables?

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 Lemon-Dill Farro Salad with Roasted Vegetables 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 Lemon-Dill Farro Salad with Roasted Vegetables?

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.

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