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Za'atar Roasted Vegetable Farro Salad

Roasted cauliflower, eggplant, and red onion coated in a Za'atar seasoning tossed with warm farro, sundried tomatoes, feta, and arugula served with a creamy Za'atar dressing!
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Author Olivia Lam

Ingredients

For the Za'atar Roasted Vegetables

  • 1 Small/Medium Head of Cauliflower (cut into florets)
  • 1 Globe Eggplant (cut into 3/4 inch cubes)
  • 1 Red Onion (cut into 3/4 inch cubes)
  • 1/4 cup Olive Oil
  • 2 Tbsp Za'atar Seasoning
  • 1 1/2 tsp Paprika
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Ground Coriander
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

For the Creamy Za'atar Dressing

  • 4 Tbsp Greek Yogurt
  • 4 Tbsp Mayonnaise
  • 3 Tbsp Olive Oil
  • 3 Tbsp Milk
  • 2 Tbsp Water
  • 1 1/2 Tbsp Lemon Juice
  • 1 Tbsp Tahini
  • 1/2 Tbsp Dijon Mustard
  • 1 tsp Za'atar Seasoning
  • 3/4 tsp Sumac
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

For the Farro Salad

  • 1 cup Uncooked Farro (about 3 cups cooked)
  • 1 (7 oz.) Jar of Sundried Tomatoes (drained and roughly chopped)
  • 4 cups Arugula
  • 1/4 cup Chopped Parsley
  • 1 cup Crumbled Feta

Instructions

For the Za'atar Roasted Vegetables

  • Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper. Place the cauliflower, eggplant, and red onion onto the baking sheet. Drizzle the olive oil over top then sprinkle on the za'atar, paprika, cumin, garlic powder, coriander, kosher salt, and pepper.
  • Toss the vegetables together with the olive oil and seasonings until the ingredients are evenly combined. Place them in the oven to roast for about 30-35 minutes until the vegetables are tender and have browned. Remove them from the oven and set aside to cool slightly.

For the Creamy Za'atar Dressing

  • While the vegetables roast, make the dressing. Combine all the ingredients listed in a bowl and whisk until combined. Set aside.

For the Farro Salad

  • Cook the farro according to the package directions. You should yield about 3 cups of cooked farro. Set it aside to cool until slightly warm.
  • In a large bowl , add in the roasted vegetables, farro, sundried tomatoes, arugula, and parsley. Gently toss until combined. Top with crumbled feta and serve with the creamy za'atar dressing Enjoy!