with Honey Mustard Dressing
Broccoli and cheddar may be a classic, but roasted and tossed with nutty farro, fresh herbs, and a honey mustard dressing, the combination feels entirely new. This Roasted Broccoli, Chicken, and Cheddar Farro Salad captures all those familiar flavors — just lighter, brighter, and ready for spring brunch.
If you’ve been following along, you already know my affection for farro salad runs deep. It’s the kind of dish I return to again and again — reliable, adaptable, always welcome at the table. This is the third version here on Mid Century Modern Romantic (there’s a fall favorite and a summer one, too), and when I began planning a brunch to celebrate those first gentle signs of spring, I knew a new variation belonged here.
Farro feels especially right for this in-between season. It carries the brightness of fresh herbs and green vegetables, yet still offers the quiet comfort we crave as winter slowly loosens its grip. This version is inspired by the familiar pairing of broccoli and cheddar — flavors that feel nostalgic in the best way — but elevated with crisp roasted edges, sharp cheese, tender chicken, and a warm honey mustard dressing that clings to every grain. It’s hearty without being heavy, composed but still inviting.
The key to a truly exceptional farro salad is dressing the grains while they’re still warm. I always toss the hot farro with the honey mustard dressing straight away so it absorbs every bit of that sweet-tangy flavor. Adding the cheddar at this stage softens it just enough, allowing it to melt slightly without disappearing into the salad. From there, it’s simply a matter of folding everything together and finishing with the roasted broccoli for texture and depth.
I designed this farro salad as the savory anchor for my Brunch for the First Signs of Spring menu, alongside a lemon- and herb-forward Boursin frittata and bakery-style orange ricotta muffins finished with pistachio streusel and orange glaze. Together, they create a brunch that feels hopeful and quietly elegant — the kind of meal you relax with in the Spring sunshine.
Why You’ll Love This Spring Farro Salad
My love for farro salad knows no bounds. It’s nutty and wholesome, and such a fulfilling salad! You’ll love it too because:
- Inspired by broccoli cheddar flavors, but lighter and more Spring forward
- Hearty enough for lunch or dinner. My husband and I love eating this one for lunches throughout the week.
- Perfect for spring meal prep
- Delicious warm, at room temperature, or straight out of the fridge
- Balanced with sweet, tangy honey mustard dressing
- Farro’s chewy texture makes it ideal for salads like this — it holds its shape, absorbs flavor beautifully, and feels more elevated than rice or pasta.
Roast Broccoli, Chicken, and Cheddar Farro Salad
Ingredients
Method
- Start by cooking the farro according to the package directions.
- Preheat the oven to 425ºF. On a baking sheet, combine broccoli, olive oil, salt, and pepper. Spread in a single layer. Roast for 15-18 minutes until crisp.
- To make the dressing, whisk together the olive oil, Dijon, whole grain mustard, honey, apple cider vinegar, and a pinch of salt and pepper.
- In a large bowl, combine chicken, cheese, shallot, and herbs. Once farro is cooked and still has a bite to it, drain and immediately add to the large bowl while still hot. Then immediately add the dressing and toss. The farro, when hot, will soak up some of the dressing giving it extra flavor. When roasted broccoli is done, add that into the salad as well and toss.
- Sprinkle with toasted almonds before serving. Serve warm or at room temperature.
Tips for the Best Spring Farro Salad
- Dress the salad while the farro is warm — it makes a big difference.
- Use sharp cheddar for contrast; mild cheddar won’t stand out.
- Thinly slice the shallot so it doesn’t overpower the dish.
- Add a squeeze of lemon at the end if you want extra brightness.
- If you make this one ahead, add the almonds just before serving to preserve their crunch.
- This salad keeps beautifully in the refrigerator for up to three days, making it perfect for leftovers or packed lunches.
Looking for the Full Brunch Menu?
This farro salad was designed as part of my Brunch Menu for the First Signs of Spring. That menu also features a lemony herbed Boursin frittata and bakery style orange-ricotta muffins with pistachio streusel. A truly impressive menu for any sophisticated brunch. And try my other romantic menus and recipes here. Check back for more Spring romantic event inspiration in the coming weeks!
