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Roasted Vegetable Dinner Salad

Active Time: 30 minutes
Total Time: 35 minutes
  • Vegetarian
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Why we love it:

A sheet pan dinner is the ultimate hands off and flexible meal. You can swap out anything here for whatever you like. This is a warm vegetarian salad, hearty enough for a full meal, but add meat or fish if that fits your diet or your guests. I love the colorful presentation of this meal.


  • 1 cup Farro
  • 3 cups Water
  • 212 teaspoons Kosher Salt (divided)
  • 1 bunch Radish
  • 1 pound Yukon Gold Potatoes (baby)
  • 12 pound Sweet Potato (probably 1-2)
  • 12 Red Cabbage (look for a small one)
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 bunch Broccolini
  • 12 cup Walnuts
  • 1 Jalapeño (optional)
  • 2 cloves Garlic
  • 1 Lime (juice)
  • 1 bunch Fresh Parsley (leaves and stems)
  • 1 bunch Basil
  • 14 cup Vegetable Oil
  • 1 Avocado

Cooking Instructions

  • 2. FARRO

    Combine farro, water and about 1 teaspoon of salt in a large pot with a lid and bring to a boil over high heat. Turn down to medium and stir it well, partially cover, and cook for about 25 minutes or until tender. If there is water left over you can drain it off like pasta, or if it seems like it’s evaporating too quickly, cover it while cooking.


    Let’s chop. Remove the radishes from the greens. Wash them. Wash all the potatoes. Cut the radishes in ½, and the baby potatoes in ½ (if they’re larger, you can cut in quarters or sixths). Cut sweet potatoes. Aim to keep things about the same size. Place all on a baking sheet.

    Cut the red cabbage in ½, then cut ½ in quarters and remove the core by slicing out on an angle. Lay the pieces flat and slice into shreds. Place on the baking sheet and drizzle it all with the 2 teaspoons olive oil and about a teaspoon of salt. Toss. Arrange in mostly one layer and place into the oven.

    Roast for 20 minutes.


    Prep the broccolini by chopping it into 1-inch pieces. Set aside. After the root vegetables have roasted for 20 minutes, slide out the pan and give everything a stir. Add the broccolini to the pan and roast for a final 5 - 7 minutes.

  • 5. WALNUTS

    If preferred, toast the walnuts in the oven or a small pan. Honestly, I usually either buy roasted or skip this step, but the taste does change.


    Meanwhile, make the sauce in a blender or food processor. Add the jalapeño (if using), garlic, lime juice, and a pinch of salt. Coarsely chop the parsley, including the tender stems and add to the blender. Pulse on for about 15 seconds. Tear off the basil leaves and add them. If your radish leaves look fresh and green, you can wash and add them, too! Turn on the blender and with motor running, slowly drizzle in vegetable oil until a thick sauce forms.

  • 7. SERVING

    Slice the avocado. Assemble on either one big platter to share or on individual plates. Scatter the vegetables, top with a scoop of farro. Garnish with walnuts and sliced avocado. Drizzle with sauce or serve sauce on the side for dipping.

Check out our new features!


    use a GF grain, see ideas below
    roast some salmon, sear scallops or grill shrimp skewers. Try a garlic butter shrimp sauté on the side or a filet of halibut
    any combo of veggies here is lovely. Try butternut or delicata squash, cauliflower, green cabbage, kale, broccoli stems, green beans, brussels sprouts
  • FARRO:
    something hearty is best - try lentils, brown rice, or quinoa
    omit or try almonds, sunflower seeds, pepitas, or hemp seeds
    cubes of feta roasted on the sheet pan is amazingly good. Or garnish with dollops or burrata or slivers of parmesan or pecorino. Dollop on fresh chevre at the end
    this works also as a family style side dish. Grill a steak, roast a chicken, sear a pork chop. Anything works

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Separate the veggies out for kids and make sure to sub in at least 1 or 2 things they like and can also try something new
  • Serve sauce on the side for dipping. If it’s too “green” swirl some herb sauce into yogurt or sour cream
  • Or make a ranch style sauce instead or serve with hummus
  • Consider adding meat or fish to make sure they have enough to eat

Prep Ahead & Use It Up

  1. Cook and cool the farro. You can even freeze some to have on hand for later
  2. Make the herb sauce. It’s good for up to a week (and also freezes well!) but it may turn darker green after a day or so, still good to eat!
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