Grilled Veggie Farro Salad Power Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Grilled Vegetable Farro Salad is an easy salad recipe packed with flavors and textures. Made with wholesome ingredients such as farro, fresh vegetables, and a zesty dressing, it’s perfect for a light lunch or a side dish at your next barbecue.

The combination of grilled veggies adds a smoky flavor that contrasts beautifully with the chewy farro. This salad is nutritious, vibrant, and can be enjoyed warm or cold, making it a versatile addition to your meal rotation.

Healthy Grilled Vegetable Farro Salad

This salad features nutty farro mixed with an assortment of grilled vegetables, including bell peppers, zucchini, and red onions, all tossed in a tangy vinaigrette. Ready in about 30 minutes, it serves 4 people.

Ingredients

1 cup farro
2 cups water or vegetable broth
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, quartered
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon honey or maple syrup (optional)

Instructions

Cook the Farro: Rinse and drain the farro. In a pot, combine the farro and water (or broth). Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes until tender. Drain any excess liquid and set aside.
Prepare the Vegetables: Preheat your grill or grill pan over medium-high heat. In a bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
Grill the Veggies: Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

Combine Salad: In a large bowl, combine the cooked farro, grilled vegetables, and chopped parsley. Drizzle with balsamic vinegar, lemon juice, and honey (if using). Toss well to combine.
Serve: Adjust seasoning with salt and pepper as needed. Serve warm or refrigerate until ready to serve.