Roasted Cauliflower and Farro Salad with Feta and Avocado

Roasted Cauliflower and Farro Salad with Feta and Avocado

4 salads
This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch, too! Recipe yields 4 hearty salads.

Ingredients

  • Roasted cauliflower
  • 1 large head cauliflower

    cut into bite-sized florets, about 2 pounds

  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon red pepper flakes

    scale back or omit if sensitive to spice

  • ¼ teaspoon fine sea salt
  • Garlicky farro
  • 1 cup uncooked farro

    rinsed

  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic

    pressed or minced

  • ¼ teaspoon fine sea salt
  • Everything else
  • ⅓ cup pitted Kalamata olives

    rinsed, half sliced into small rounds and the rest halved lengthwise

  • ¼ cup oil-packed sun-dried tomatoes

    rinsed and roughly chopped

  • ½ cup crumbled feta

    about 2 ounces

  • 1 tablespoon lemon juice

    plus more for serving, about ½ lemon

  • Freshly ground black pepper
    to taste
  • 1 avocado

    sliced into thin strips

  • 4+ handfuls leafy greens

    spring greens, spinach, arugula or baby kale are all good choices

Directions

  1. 1

    To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.

  2. 2

    To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.

  3. 3

    In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.

  4. 4

    Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.

Roasted Cauliflower and Farro Salad with Feta and Avocado

Roasted Cauliflower and Farro Salad with Feta and Avocado

45 min4 salads

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About this Recipe

Looking for a hearty, flavorful vegetarian meal that satisfies with every bite? This Roasted Cauliflower and Farro Salad with Feta and Avocado brings together warm, earthy flavors and fresh textures, making it an ideal choice for a fulfilling lunch or dinner.

This recipe works wonders because it’s a masterclass in contrasting textures and complementary tastes, combining tender roasted cauliflower and chewy farro with the briny pop of olives and creamy avocado. The bold Mediterranean profile elevates this salad beyond the ordinary, offering depth and vibrancy in each forkful.

You'll discover a truly satisfying salad experience, where each forkful offers a delightful mix of roasted sweetness from the cauliflower, a nutty chew from the farro, and the tangy saltiness of feta and olives. The fresh lemon juice brightens the rich elements, while a hint of red pepper flakes adds a subtle warmth that wakes up the palate. This recipe yields four generous servings, perfect for nourishing yourself throughout the week.

Customization & Variations

Feel free to adjust the spice level to your liking by scaling back or omitting the red pepper flakes. While farro provides a wonderful, toothsome chew, you could easily substitute it with other hearty grains like quinoa, barley, or even brown rice. Don't have Kalamata olives? Other briny olives or even capers could work in a pinch. You can also swap out the leafy greens—baby kale or arugula would add a peppery note, while mild spinach or spring greens offer a softer base.

This robust salad is excellent for meal prep, as it packs wonderfully for lunch, and also makes a fantastic main course for a casual weeknight dinner. Serve it with an extra wedge of lemon on the side to brighten the flavors even further.

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