Anti Inflammatory Farro Salad with Roasted Vegetables and Lemon-Herb Dressing
Hearty, vibrant, and deeply satisfying, this grain-and-vegetable bowl is the kind of meal that genuinely makes you feel good from the inside out. Farro brings a nutty chew that holds up beautifully against caramelized zucchini, burst cherry tomatoes, and sweet roasted red pepper — all kissed with turmeric and black pepper, two ingredients with serious inflammation-fighting credentials. The lemon-herb dressing ties everything together with bright acidity and a touch of raw honey, while extra virgin olive oil does double duty as both a roasting fat and the base of that zippy vinaigrette. Walnuts add crunch and a dose of omega-3s, and the peppery baby arugula wilts just enough from the residual warmth to become silky rather than sharp. Every component here earns its place — nothing processed, nothing inflammatory, just whole foods working in harmony. It serves four and works equally well warm out of the bowl or packed up for lunch the next day, since the farro only gets better as it soaks up more dressing. Optional crumbled feta on top adds a creamy, salty finish that takes the whole thing over the edge.
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Learn more →Ingredients
4 servings
For the farro
- 1 cup farro, rinsed
- 2 ½ cups water
- ½ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- ½ cup walnuts, dry-roasted and roughly chopped
- 2 oz baby arugula (about 2 cups loosely packed)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 2 oz crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the zucchini, red bell pepper, red onion, and cherry tomatoes on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, then sprinkle with the turmeric, black pepper, and 1/2 tsp salt. Toss to coat evenly and spread into a single layer.
- 2
Roast the vegetables for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the tomatoes have burst and collapsed.
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