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Roast Broccoli, Chicken, and Cheddar Farro Salad

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup farro
  • 3 cups broccoli florets
  • 1 tbsp olive oil
  • 1 1/2 cups cooked chicken chopped
  • 3/4 cup sharp white cheddar cheese cubed
  • 1 shallot thinly sliced
  • 2 tbsp italian parsley chopped
  • 1 tbsp chives chopped
  • 1/4 cup toasted, sliced almonds
Honey Mustard Dressing
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp whole grain mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar

Method
 

  1. Start by cooking the farro according to the package directions.
  2. 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.
  3. To make the dressing, whisk together the olive oil, Dijon, whole grain mustard, honey, apple cider vinegar, and a pinch of salt and pepper.
  4. 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.
  5. Sprinkle with toasted almonds before serving. Serve warm or at room temperature.