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+ servings

Grilled Vegetable Salad with Farro

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 2 large salads, 4 appetizer/side salads


  • ¼ cup semi-pearled farro
  • ¼ cup raw pepitas aka pumpkin seeds
  • ½ red onion sliced crosswise into ¼-inch rounds
  • 1 large Portobello mushroom cap stem and dark gills removed (Just use a spoon to scrape out the gills.)
  • 1 medium zucchini sliced into ¼-inch planks
  • 1 yellow squash sliced into ¼-inch planks
  • 1 red bell pepper seeds removed and sliced into 4 planks
  • tablespoons extra virgin olive oil
  • Kosher salt
  • Fresh ground pepper
  • 5 ounces baby lettuces chopped

For the balsamic vinaigrette:

  • 3 tablespoons extra vigin olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon honey
  • 1 clove garlic grated or finely minced


  • Cook the farro according to the package directions, strain, and set aside to cool.
  • Meanwhile, toast your pepitas. Heat a medium sauté pan over medium heat. When hot, add the pepitas and cook for 2-3 minutes, shaking the pan occasionally until the seeds are toasted and lightly browned. Set aside until ready to use.
  • Heat a grill or grill pan over medium heat. Brush the vegetables with 1½ tablespoons olive oil and season all over with salt and pepper. Place the vegetables on the grill and cook until tender (but not mushy!) and sexy grill marks appear. The vegetables have slightly different cooking times, peeps, so pay attention: The onions will take about 7 minutes. The Portobello, zucchini, and yellow squash need 7-8 minutes, and the bell peppers will take 10 minutes. Turn the vegetables half way through the cooking time. (Obviously, if you’re using a grill pan, you’ll need to cook the vegetables in batches.) Transfer the vegetables to a cutting board and let cool slightly, then cut them into a small dice.
  • In a small bowl, whisk together the ingredients for the balsamic vinaigrette. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the chopped baby lettuce, diced vegetables, farro and pepitas. Drizzle with the balsamic vinaigrette and toss to coat.
  • Divide salad among plates, top with extra fresh ground pepper and serve immediately.