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5 from 3 votes

Lemon Basil Farro Salad

Another accidentally vegan, whole grain side dish or make-ahead lunch with high-protein farro to keep you full, and a mix of vegetables, herbs, and lemon to keep it fresh.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Grain, Salad, Side Dish, Vegetable
Servings: 4 servings
Author: Basil and Bubbly


  • 1 cup Farro
  • ½ head Cauliflower chopped into large bite-sized florets
  • 1 cup Baby Carrots each carrot halved.
  • 1 ½ Tablespoons Olive Oil
  • 1 medium Garlic Clove
  • ¼ cup fresh Basil Leaves loosely packed
  • ¼ cup fresh Parsley Leaves loosely packed
  • juice from 1 Lemon
  • 2 Tablespoons Water
  • ½ teaspoon Salt
  • 1 teaspoon Pepper


  • Preheat the oven to 400 degrees.
  • On a sheet pan, toss the carrots and cauliflower with 1 Tablespoon of olive oil. Roast for 40 minutes.
  • Make the farro according to package directions.
  • In a small food processor or blender, combine the remaining ingredients ( ½ tablespoon olive oil, garlic clove, basil, parsley, juice from the lemon, water, salt, and pepper ) and process until they are diced and thoroughly combined.
  • Toss the roasted vegetables with the farro and the herb lemon dressing.
  • Serve immediately (hot) or chill for up to four days and serve cold.


For measuring both herbs, think "grabbed a large handful on the stem, then removed leaves".