Broccoli Salad with Farro Recipe

This broccoli salad with farro is one of my favorite hearty salads to make when I want something fresh, filling, and full of texture. I love how the chewy farro pairs with crisp broccoli, creamy chickpeas, crunchy almonds, and a tangy balsamic vinaigrette. It’s both satisfying and refreshing, making it perfect as a main dish or a side.

Why You’ll Love This Recipe

I like this recipe because it’s packed with wholesome ingredients and has layers of flavor in every bite. The farro adds a nutty chewiness, the broccoli brings freshness, and the vinaigrette ties everything together with just the right tang. I enjoy making it ahead of time because it holds up well, making it great for meal prep, picnics, or potlucks.

Ingredients

▢1 cup farro uncooked
▢2 cups vegetable stock or water
▢1/4 cup sliced almonds
▢2 cups broccoli florets about 1 head
▢2 tablespoons olive oil
▢2 garlic cloves thinly sliced
▢3 scallions sliced on the diagonal
▢1 (15-ounce) can chickpeas drained and rinsed
▢1/2 cucumber diced
▢1/4 cup Parmesan cheese
▢2 tablespoons fresh parsley chopped
▢salt and pepper to taste

Balsamic Vinaigrette
▢3/4 cup extra-virgin olive oil
▢1/4 cup balsamic vinegar
▢Salt and freshly ground pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by cooking the farro. I bring the vegetable stock or water to a boil, add the farro, and simmer until it’s tender and chewy, about 25–30 minutes. I drain any excess liquid and let it cool slightly.
2. While the farro cooks, I toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. I set them aside.
3. In the same skillet, I heat olive oil and sauté the garlic slices until just golden, then remove them to cool.
4. I steam or blanch the broccoli florets for 2–3 minutes, just until bright green and slightly tender, then I rinse them under cold water to stop the cooking.
5. In a large bowl, I combine the cooked farro, broccoli, scallions, chickpeas, cucumber, Parmesan, parsley, almonds, and the crispy garlic slices.
6. For the vinaigrette, I whisk together the olive oil, balsamic vinegar, salt, and pepper until smooth.
7. I pour the vinaigrette over the salad and toss everything well. I taste and adjust seasoning with extra salt and pepper if needed.
8. I let the salad rest for 10–15 minutes before serving so the flavors can blend.

Servings and Timing

This recipe makes about 4 servings as a main dish or 6 servings as a side. It takes me around 20 minutes to prep and 30 minutes to cook, so the total time is about 50 minutes.

Variations

I sometimes swap the farro for quinoa, bulgur, or barley depending on what I have on hand. When I want extra creaminess, I crumble in some feta or goat cheese instead of Parmesan. For a different twist, I add roasted red peppers, sun-dried tomatoes, or even avocado. If I want it heartier, I stir in some shredded chicken or grilled shrimp.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a salad, I don’t reheat it—I enjoy it chilled or at room temperature. If I make it ahead, I sometimes keep the vinaigrette separate and toss it in right before serving to keep everything fresh.

FAQs

Can I use frozen broccoli?

Yes, I can use frozen broccoli, but I make sure to cook it lightly so it doesn’t get too soft.

Can I cook the farro in water instead of stock?

Yes, water works fine, but I prefer stock for more flavor.

How do I make this vegan?

I simply leave out the Parmesan or replace it with a plant-based cheese.

Can I prepare it the night before?

Yes, I often make it the night before, and it tastes even better the next day.

Can I use roasted broccoli instead of steamed?

Yes, I sometimes roast the broccoli for a deeper, nuttier flavor.

What other nuts can I use besides almonds?

I like swapping in walnuts, pecans, or pine nuts for variety.

Is there a substitute for farro?

Yes, I can use quinoa, couscous, or brown rice for a gluten-free option.

How do I keep the cucumbers from getting soggy?

I add them just before serving if I’m making the salad ahead of time.

Can I double the recipe for a crowd?

Yes, this salad doubles easily and is great for larger gatherings.

What protein works well in this salad?

I like adding grilled chicken, shrimp, or even tofu to make it more filling.

Conclusion

I love how this broccoli salad with farro combines freshness, crunch, and heartiness all in one bowl. It’s nourishing, flavorful, and versatile enough to enjoy as a side or a main dish. Every bite has a perfect mix of textures, and it’s a dish I come back to again and again when I want something healthy and satisfying.

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