Recipe: Roasted Broccoli and Mushrooms Farro Salad with Balsamic Reduction Dressing


This past holiday season brought on a ton of cooking.  My family always designates me with two dishes: a salad and the vegetables.  When I go to someone’s house, I usually like to show up with a dish for numerous reason.  To be completely honest, my number one reason is so I have something I know I would like to eat.  This is a tip I give most clients all the time.  Yes, holidays are meant to enjoy foods and I certainly do.  For me, a meal is not complete with a healthy dose of vibrant vegetables, even on a holiday.  I’m a Nutritionist, almost Dietitian, and overall health advocate, it is in my nature.

I’ve always wanted to make a balsamic reduction but always feared I’d burn it and waste some expensive balsamic vinegar.  I opted for a Trader Joe’s variety of balsamic for this dish and it came out great.  Of course a more quality balsamic would be a better option, and if you’re comfortable with it do it.  If not, the $2.99 balsamic tastes great in this dish.  It creates a sweet and savory dressing the compliments the farro and roasted veggies.  Rosemary gives it a wintery, holiday flare.  Even though the holidays are over, this dish can extend for meal prep, weeknight dinner or a special occasion dish.


  • 1 cup farro, uncooked
  • 3 cups broccoli florets
  • 2 cups sliced baby portobella mushrooms
  • 2 cups arugula
  • 1/4 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 1-2 clove garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp minced rosemary


  1. Set oven to 375F to roast the broccoli and mushrooms.  Place on a lined baking sheet and spray with olive oil.  Sprinkle with salt and pepper.  Cook for about 20-25 minutes, until broccoli is soft and slightly crispy.
  2. Cook 1 cup of farro according to package (some types of farro have different cooking requirements).  Cook until tender.
  3. While the vegetable roast, heat a small pan on medium heat.  Add balsamic vinegar and bring to a boil.  Once it boils, lower the heat and allow balsamic to reduce into a thick maple syrup type consistency.  Remove from heat and allow to cool.  Once cooled, whisk into olive oil, lemon juice, garlic, and rosemary.  Adjust flavor by adding more lemon juice to your liking.
  4.  In a large bowl, combine farro, broccoli, mushrooms.  Add dressing, salt, and pepper to taste.  Toss in the arugula.  Serve warm or cool.

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