This is a grain salad built to be a meal: chewy farro, broccoli charred hard in a hot pan, honey mustard dressing, plus almonds and dried cherries for crunch and sweetness. It eats warm or cold, it holds in the refrigerator for three or four days, and it packs for lunch without turning to mush.
The two things people get wrong are undercooking the farro so it is tooth breaking, and steaming the broccoli instead of charring it. Both are easy to fix and both are what separate this from a sad desk salad.
Why It Works: Real Char and a Dressing That Soaks In
Broccoli has a lot of water. If you crowd it in the pan it steams and goes army green and limp. Give it space in a screaming hot skillet, leave it alone until the cut faces are black in spots, and the sugars caramelize while the inside stays crisp. That bitterness and sweetness is the whole flavor of the dish.
Farro is porous, so it drinks up dressing. Toss it with the honey mustard while it is still warm and it absorbs the dressing all the way through instead of just wearing it on the outside. This is why the salad tastes better on day two.
Charred Broccoli and Farro Salad
Serves 4 as a main. Prep 15 minutes, cook 30 minutes, total about 45 minutes.
Ingredients
- 1 cup pearled farro
- 1 large head broccoli, cut into small florets with stems trimmed
- 3 tablespoons olive oil, divided
- 1/2 cup honey mustard dressing
- 1/3 cup sliced almonds, toasted
- 1/3 cup dried cherries or cranberries
- 1/4 cup grated Parmesan, plus shavings to finish
- 2 scallions, thinly sliced
- Salt and black pepper
- Lemon wedges, to serve
Method
- Rinse the farro. Simmer it in a pot of well salted water for 20 to 25 minutes, until it is tender but still chewy. Drain and spread on a tray to cool slightly.
- Toss the broccoli florets with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and black pepper.
- Heat a large skillet over high heat until it is very hot. Add the broccoli in a single layer, working in two batches if needed. Do not move it for 3 minutes, until the underside is charred, then toss and char the other side, about 6 minutes total. It should be black in spots and still have some bite.
- Put the warm farro in a large bowl. Add the honey mustard dressing and toss so the farro absorbs it.
- Add the charred broccoli, almonds, dried cherries, grated Parmesan, and scallions. Toss again and taste. Adjust with salt, pepper, and a squeeze of lemon.
- Serve warm or at room temperature, finished with Parmesan shavings and more lemon on the side.
Nutrition (per serving, estimated)
- Calories 430
- Fat 21 g
- Carbohydrates 51 g
- Protein 14 g
- Sodium 520 mg
Tips and Variations
Swap the farro for pearl barley, wheat berries, or a short pasta like orzo. Adjust the cooking time to the package.
A grill or a very hot oven at 475 degrees Fahrenheit does the same job as the skillet for the broccoli. Roast it 20 minutes without stirring for the first 12.
Chickpeas, white beans, or shredded chicken turn up the protein. Feta or goat cheese can replace the Parmesan.
This is a genuine meal prep salad. Make a double batch on Sunday and it holds through Thursday. Add the almonds fresh each day so they stay crisp.
The Dressing
Charred broccoli is a little bitter and needs sweetness and acid to balance it, which is exactly what honey mustard brings. The recipe, with the honey to mustard ratio and a splash of vinegar to keep it from being cloying, is on the honey mustard dressing recipe.
Frequently Asked Questions
How do I cook farro so it is not chalky?
Cook it like pasta, in a big pot of salted boiling water, and taste it starting at 18 minutes. Pearled farro takes 20 to 25 minutes to go tender with a light chew. Drain it well so it does not water down the dressing.
Why is my broccoli not charring?
The pan is not hot enough or it is too crowded. Get the skillet ripping hot before the broccoli goes in, use only enough to cover the base in one layer, and do not stir it for the first few minutes.
Can I eat this cold?
Yes. It is designed to. Dress it warm so the farro absorbs the flavor, then chill it. Bring it back toward room temperature before serving for the best texture.
How long does it keep?
Three to four days in the refrigerator in a sealed container. The broccoli softens a little over time but the flavor deepens. Keep nuts separate and add them per serving.
Is farro gluten free?
No. Farro is a form of wheat. For a gluten free version use cooked quinoa, brown rice, or millet and treat it the same way.
Tools for the Job
- A heavy skillet that can take high heat and give the broccoli a real char
- A sharp chef knife for breaking down the broccoli into even florets
- A large mixing bowl for tossing the warm farro with the dressing
- An oil sprayer for coating the broccoli evenly without drowning it
More Salads
Roasted Beet and Whipped Goat Cheese Salad, Grilled Romaine and Corn Salad, Little Gem, Radish and Herb Salad, and the full salad recipe collection.
Who Is Writing This
Chef Alan Guerin spent 35 years in professional kitchens, from fine dining rooms to hotels and catering, and earned the Four Diamond distinction six times. He built Wine Drop Cookery to put that experience into plain guides anyone can cook from. More about Chef Alan.