Roasted Broccoli Salad With Cranberry, Farro & Feta

This Roasted Broccoli Salad is made with chewy farro, dried cranberries, crumbled feta, and a simple red wine vinegar + oregano salad dressing. It's easy, healthy, and the perfect side to add to your meal!

📝 Ingredients

• 1 cup farro, dry ((how to cook farro))
• 6 cups broccoli florets
• 1 Tbsp olive oil
• 1/4 cup dried cranberries
• 1/3 cup feta, crumbled
• Salt + pepper, to taste
• 1/4 cup olive oil
• 2.5 Tbsp red wine vinegar
• 1/4 tsp honey
• 1/2 tsp dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Salt + pepper, to taste

👨‍🍳 Instructions

1. 1Preheat oven to 400F.
2. 2Cook farro according to package instructions. OR follow the "pasta method" which is my personal favourite way to cook farro (it ends up way more chewy and less mushy). Simply add dry farro to boiling water and allow to cook for 15-20 minutes. Drain into a sieve and spread the cooked farro on a baking sheet to let it dry for 5 minutes.
3. 3While the farro cooks, toss broccoli florets in olive oil and salt. Spread florets onto a baking sheet, ensuring some space between florets. Pop them in the oven for about 15 minutes, or until slightly browned, crisp, and tender.
4. 4Meanwhile, prepare the salad dressing by shaking all dressing ingredients together in a jar with a lid, or whisk them in a small bowl.
5. 5Remove broccoli from the oven, and toss with farro, dried cranberries, crumbled feta, and salad dressing. Enjoy!