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–+ servings
A bowl with broccoli salad with a napkin and serving utensils alongside.
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Roasted Broccoli Salad with Farro, Chèvre and Cranberries
Prep Time
10 mins
Cook Time
20 mins
 
A vibrant roasted broccoli salad with chewy farro, creamy chèvre, and tangy dried cranberries that's perfect for a weeknight dinner or a holiday side.
Recipe Type: Salad
Keyword: roasted broccoli salad
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
Salad
  • 1 pound broccoli crowns, cut into 1-inch florets
  • 3 tablespoons olive oil, divided
  • Sea salt
  • Black pepper
  • 1/2 cup farro, cooked to al dente
  • 1/3 cup raw, hulled pumpkin seeds
  • 1/3 cup dried cranberries, sweetened or unsweetened
  • 2 ounces chevre, crumbled
Vinaigrette
  • 2 tablespoons minced shallots
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup extra virgin olive oil
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss broccoli with 2 tablespoons olive oil, and sprinkle with sea salt and pepper. Roast 15 - 20 minutes, flipping halfway through, and keeping a close eye toward the end of cook time.

  3. Set a medium skillet over medium heat. Add 1 1/2 teaspoons olive oil. Add pumpkin seeds and toast 1 - 2 minutes or just until seeds are golden and fragrant. Remove to a paper towel-lined bowl and sprinkle with sea salt.

  4. If you’d like to toast the cooked farro, edge heat up to medium-high and add the remaining 1 ½ teaspoons olive oil to the same skillet. Add the farro and saute, nudging the grains around a bit, until golden and crisp, 3 - 4 minutes. Set aside to cool.

  5. To make the vinaigrette, combine shallots, lemon juice, vinegar, and sea salt in a medium jar. Set aside for 5 minutes. Add Dijon and honey, and then slowly whisk in the olive oil.
  6. Arrange salad in a wide, shallow bowl. Add broccoli and spoonfuls of farro (I think the farro looks best in distinct clumps rather than scattered through the salad), and drizzle with vinaigrette. Add sea salt to taste. Gently toss with pumpkin seeds, dried cranberries, and chevre. Finish with an extra drizzle of vinaigrette and black pepper to taste.
  7. Salad is best served warm, but can be served at room temp. Leftovers will keep in the fridge for a day.