Roasted Fennel & Farro Salad

Roasted Fennel & Farro Salad

6 Reviews
From: EatingWell Magazine, July/August 2010

This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup farro or wheat berries (see Shopping Tip)
  • 2 bulbs fennel, trimmed, cored and coarsely chopped
  • 2 medium yellow and/or orange bell peppers, chopped
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup oil-cured olives or kalamata olives, chopped
  • 2 tablespoons white balsamic vinegar or white-wine vinegar
  • 2 teaspoons chopped fresh thyme


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Place farro (or wheat berries) in a large saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat to a simmer, and cook until tender, 15 to 20 minutes for farro, about 1 hour for wheat berries.
  3. Meanwhile, toss fennel and bell peppers with oil, salt and pepper in a large roasting pan. Roast, stirring occasionally, until lightly browned and tender, 35 to 40 minutes.
  4. Drain the farro (or wheat berries); transfer to a large bowl. Add the roasted vegetables, olives, vinegar and thyme; stir to combine. Serve warm, room temperature or cold.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: Look for farro (and/or wheat berries—whole, unprocessed grains of wheat that can be used in place of farro in this salad) in the bulk section or near other grains in natural-foods stores.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 213 calories; 8 g fat(1 g sat); 6 g fiber; 33 g carbohydrates; 5 g protein; 32 mcg folate; 0 mg cholesterol; 6 g sugars; 848 IU vitamin A; 83 mg vitamin C; 62 mg calcium; 2 mg iron; 352 mg sodium; 417 mg potassium
  • Nutrition Bonus: Vitamin C (138% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 fat

Reviews 6

January 08, 2016
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By: EatingWell User
Great recipe I will make again! I used one yellow pepper and a Vidalia onion to get the veggies a little carmelized. I used only half the thyme as I only had dried. I think fresh would have added a little more flavor. Pros: Healthy, flavorful and filling.
July 08, 2014
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By: bhess26
Changed my Mind About Fennel! This was so easy and delicious. I added some chickpeas to make it a main dish and served with a garden salad. I can't wait to eat the leftovers for lunch tomorrow!
June 24, 2013
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By: EatingWell User
Loved it Substituted 1 1/2 tbs reg balsamic vinegar for white, I liked it. Also, used 1/2 fennel, 1/2 sweet onion. Will make it again!
August 11, 2010
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By: EatingWell User
easy and delicious. I used farro, so the timing worked out perfectly. Will make again.
July 17, 2010
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By: cathlinberreth01
I would give it a four but a family member insists on a 5 star. I used wheat berries and they are wonderfully chewy in this salad. I expected a little more zip flavor-wise with the peppers, but the family member said it was perfect as is.
June 23, 2010
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By: EatingWell User
I could find no fennel in town, so subbed a vidalia onion. It was delicious and very easy.
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