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Posted on Mon, Jan 30, 2012 : 4:37 p.m.

Roasted Broccoli and Farro Salad is packed with flavor and nutrition

By Peggy Lampman


Roasted Broccoli and Farro Salad

Peggy Lampman | Contributor


The new dinnerFeed web site is a lean, 
mean fighting machine!

I present to you a recipe with health properties on steroids, with a deep earthy flavor of roasted broccoli, the chew of farro, balanced with the creamy tang of feta.

So yummy I wish I could lay claim to its creation, but no, the following recipe was adapted from Fine Cooking CookFresh 2011 magazine.

If you've never roasted broccoli you're in for a treat. Roasted asparagus, cauliflower, eggplant or brussells sprouts could be substituted or added to the recipe, if desired.

Time: 35 minutes
Number of servings (yield): 3-4 main course servings


2/3 cup dry farro
4 cups (bite-sized) broccoli florets
4 tablespoons extra virgin olive oil, divided
1-2 tablespoons red wine vinegar
1/2 cup crumbled feta
2 scallions, thinly sliced
3 tablespoons chopped parsley


1. Position a rack in the center of the oven and heat to 400 degrees.
2. Cook farro, according to package instructions, in boiling salted water until tender, 20-30 minutes. Meanwhile toss florets with 2 tablespoons of the oil and spread in a single layer on a foil-lined baking sheet. Roast in oven 15-20 minutes or until browned in spots.
3. Whisk together remaining tablespoon olive oil and 1 tablespoon vinegar. Toss with feta, scallions, parsley, cooked farro and roasted broccoli. Season to taste with kosher salt and freshly ground pepper.

My new website has recently been launched (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at



Tue, Jan 31, 2012 : 5:48 p.m.

Farro is a good choice; but i think a variety of different grains would all be good the roasted veggies. Legumes would work too.