Roasted Italian Vegetable and Farro Salad with Balsamic Glaze
A hearty salad combining nutty farro with roasted seasonal Italian vegetables drizzled with a sweet balsamic glaze. This italian-inspired salads ready in about 50 minutes pairs farro, water, medium, cut into wedges red onion 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.
Ingredients
- 1 cup farro
- 3 cups water
- 1 medium, cut into 1/2-inch chunks zucchini
- 1 large, sliced into strips red bell pepper
- 1 small, diced into 1/2-inch cubes eggplant
- 1 medium, cut into wedges red onion
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/4 cup, chopped fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup farro under cold water. In a medium pot, combine farro and 3 cups water, bring to a boil, reduce heat to low, cover and simmer for 25-30 minutes until tender but chewy. Drain any excess water and fluff with a fork.
- Step 2: Preheat oven to 425°F. Toss 1 medium zucchini cut into 1/2-inch chunks, 1 large sliced red bell pepper, 1 small diced eggplant, and 1 medium red onion wedged with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and caramelized.
- Step 3: In a small saucepan, combine 1/4 cup balsamic vinegar and 1 tbsp honey over medium heat. Simmer for 8-10 minutes, stirring occasionally, until reduced by half and thickened to a syrupy consistency.
- Step 4: In a large bowl, mix cooked farro with roasted vegetables and 1/4 cup chopped fresh basil. Drizzle with the balsamic glaze and toss gently to combine before serving.
Frequently asked questions
How long does Roasted Italian Vegetable and Farro Salad with Balsamic Glaze take to make?
Total time is about 50 minutes (15 min prep + 35 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 Roasted Italian Vegetable and Farro Salad with Balsamic Glaze?
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 Roasted Italian Vegetable and Farro Salad with Balsamic Glaze?
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 Roasted Italian Vegetable and Farro Salad with Balsamic Glaze 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 Roasted Italian Vegetable and Farro Salad with Balsamic Glaze?
Italian 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.
