This warm farro salad recipe makes a hearty meatless meal. Topped with a bright citrus vinaigrette, this flavourful salad is delicious for lunch or dinner.
Rinse 1 cup farro in a colander, then transfer to Instant Pot and add 1 cup of water (+ sea salt if desired). Lock the lid and turn the valve to sealing position. Set to 22 minutes on high pressure, let the pressure release naturally (15-20 minutes). If you don't have an instant pot, here is a complete guide on How to Cook Farro.
While farro is cooking. Make hard-boiled eggs, either in a second Instant Pot or in a regular pot on the stove top. I like putting fridge-cold eggs into boiling water and cook in a rolling boil for 7 minutes, then remove and let cool down on the kitchen counter (no ice bath or running water required).
Peel all vegetables and cube turnip and potatoes into about 1/2" (1 cm) dice. Cut carrots in half lengthwise or quarter lengthwise (depending on thickness). Thinly slice shallots.
Add all to a large baking sheet, drizzle with olive oil and season with sea salt and pepper, and massage oil and seasoning into the vegetables with your hands.
Roast in preheated oven for 30-35 minutes.
In the meantime, prepare the dressing by adding, greek yogurt, mustard, olive oil, dill, parsley, the juice of one orange into a jar and whisk until well combined. Now add sea salt and pepper to taste and whisk until well mixed in.
Per serving, add half a cup cooked farro and half of the roasted vegetables to a bowl, top with hard-boiled egg, sprinkle with thinly sliced green parts of spring onions, drizzle with yogurt dressing and enjoy!