Farro Roasted Vegetable Salad

Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Sides
farro roasted vegetable salad

Roasted Vegetable Salads are all the rage right now. That’s because they aren’t just packed with nutrition, they’re chock full of flavor, too!

With this delicious Roasted Vegetable Salad recipe, you get a major superfood boost from carrots, beets and Brussels sprouts. Plus, you’ll get an extra helping of hearty (and healthy!), thanks to the addition of the oft overlooked super-grain, farro.

Want to know the other super-grains you need to be eating? We’ve got you covered right here! >

Click here to log this easy-to-make Farro Roasted Vegetable Salad in the NuMi App >

Servings: 2

Calories per Serving: 284

On Nutrisystem, Count As: 1 SmartCarb, 2 Vegetables and 2 Extras


  • 1/2 cup carrots, sliced 1/2 inch
  • 1 cup Brussels sprouts, halved
  • 1 cup beets, cut into bite sized pieces
  • 1/2 Tbsp. olive oil
  • Black pepper, to taste
  • 1 cup kale, thinly sliced
  • 1/2 cup farro, uncooked
  • 1/2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. honey


  1. Whisk together oil, vinegar and honey in a small bowl until combined.
  2. Cook farro according to package directions.
  3. Preheat oven to 400 F.
  4. 4. Toss carrots, brussel sprouts, and beets on a rimmed baking sheet with ½ tablespoon of oil. Roast for 45 minutes or until vegetables are tender.
  5. 5. Place kale in a serving bowl. Add farro, vegetables, and vinaigrette. Toss to incorporate.
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