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Roasted Strawberries and Farro Salad with Lemon-Honey Vinaigrette

I can’t stop roasting strawberries.

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I don’t love vegetables, but fruit is a different story—I could happily eat fruit every day. Add bacon, chocolate and cheese to the mix and I’m even happier. My latest obsession is simple: roast fruit until it bursts with flavor.

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Last year I went through a blueberry roasting phase and this winter I roasted grapes. Now farro and roasted strawberries are my current favorites. Farro’s chewy texture is irresistible—creamy and nutty when cooked right—so I combined it with roasted strawberries, quickly sautéed asparagus and a generous crumble of goat cheese. The strawberries melt into the farro, creating a creamy, slightly jammy finish that’s almost risotto-like in its comforting texture.

This makes a great snack on its own, a bright side for roasted chicken or a light fish, and it’s also delicious topped with caramelized chicken for a hearty lunch.

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Roasted Strawberry Farro

Yield:

2
to 4
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Ingredients

  • 1 cup farro
  • 2 cups water
  • 10 large strawberries, quartered
  • 1 teaspoon olive oil
  • 8 asparagus spears, stems removed and cut into chunks
  • 1/4 sweet onion, chopped
  • 2 ounces goat cheese, crumbled
  • salt & pepper

Instructions

  • Preheat oven to 375°F. In a saucepan over medium-high heat, combine farro, water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover and cook until farro has absorbed the water and is chewy, about 30 minutes.
  • When the oven is hot, toss the strawberries with 1/2 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast 20–25 minutes, until caramelized, soft and juicy. While strawberries roast, heat remaining olive oil in a small skillet over medium heat; add onion, asparagus and a pinch of salt and sauté until tender, about 6–8 minutes.
  • When farro is done, transfer to a bowl and stir in roasted strawberries with their juices, sautéed vegetables and crumbled goat cheese. Taste and adjust seasoning with salt and pepper. Optionally top with toasted almonds.
Course: Side Dish
Cuisine: American

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It’s pink, cheerful and surprisingly savory—an easy way to brighten a meal or snack.