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5 from 1 vote

Farro and Vegetable Salad

A crispy, light vegetable salad combined with farro or brown rice for a quick and easy healthy meal.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 servings
Calories: 367kcal
Author: Lucy Brewer


  • 2 cups cooked farro or brown rice
  • 2 tablespoons olive oil
  • 1/2 green bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1/2 orange bell pepper chopped
  • 1/2 cup julienned carrots
  • 1 zucchini sliced into rounds
  • 1 yellow squash sliced into rounds
  • 2 green onions chopped
  • 1 cup broccoli florets
  • 1 cup chopped asparagus
  • kernels from 2 ears of corn
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup chopped parsley
  • 1 tablespoon minced basil
  • 1 tablespoon minced dill
  • Salt and pepper
  • 1/4 cup lemon salad dressing (I use the French salad dressing on this site)
  • Juice from 1 lemon


  • Heat olive oil in large skillet. Saute the zucchini, yellow squash, broccoli, asparagus, and corn for 3-5 minutes or just until starting to soften.
  • Remove sautéed vegetables from skillet and place on top of other vegetables in a large mixing bowl.
  • Add room temperature farro or brown rice, chopped herbs, dressing, and lemon juice and mix gently. Season to taste with salt and pepper.
  • Serve as is or over a little arugula with goat cheese sprinkled on top.