Roasted Strawberry Balsamic Farro Salad (Printable Version)

Nutty farro meets sweet roasted strawberries in this vibrant salad with tangy balsamic dressing and fresh greens.

# What You'll Need:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon kosher salt

→ Roasted Strawberries

04 - 1 pint (about 2 cups) fresh strawberries, hulled and halved
05 - 1 tablespoon olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 tablespoon honey or maple syrup
08 - Pinch of salt

→ Salad Components

09 - 2 cups baby arugula or mixed greens
10 - 1/3 cup crumbled feta cheese (or goat cheese)
11 - 1/4 cup toasted sliced almonds
12 - 2 tablespoons fresh basil, sliced

→ Balsamic Vinaigrette

13 - 3 tablespoons extra-virgin olive oil
14 - 1 1/2 tablespoons balsamic vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey
17 - Salt and black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, toss strawberries with olive oil, balsamic vinegar, honey, and a pinch of salt. Spread evenly on the baking sheet. Roast for 18–20 minutes, until soft and slightly caramelized. Let cool.
03 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, and simmer for 25–30 minutes, or until farro is tender but chewy. Drain excess water and let cool slightly.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
05 - In a large bowl, combine cooked farro, arugula, roasted strawberries (with any juices), crumbled feta, almonds, and basil. Drizzle with vinaigrette and toss gently to combine.
06 - Serve immediately, or chill for 30 minutes for a cold salad.

# Expert Advice:

01 -
  • The roasted strawberries turn into little jewels of sweet-tart goodness that make regular fruit salads seem boring
  • Farro gives you that satisfying chewy texture while keeping things light enough for summer weather
  • People will think you put way more effort into this than you actually did
02 -
  • The roasted strawberries release a lot of juice, do not toss it, that concentrated syrup is what ties the whole salad together
  • Farro continues to absorb liquid as it sits, so if you are making this ahead, dress it right before serving or add a splash more vinaigrette
  • This salad actually tastes better after it sits for about 15 minutes, giving the farro time to soak up all those flavors
03 -
  • Let the roasted strawberries cool completely before adding them to the salad, otherwise they will wilt the arugula instantly
  • If your farro still feels wet after cooking, spread it on a baking sheet and let it steam dry for 10 minutes before assembling
  • Room temperature farro absorbs the vinaigrette better than cold farro straight from the fridge

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