Potato Broccoli Soup (quick recipe)

Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!

We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.

bowls of Potato Broccoli Soup with a spoon inside

Why We Love this Soup

  • It uses simple ingredients that I usually have on hand.
  • Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
  • Potatoes add to the creamy texture without adding a lot of extra fat.
  • This is a meatless main but great with added leftovers like shrimp or chicken.
  • It keeps for about 5 days in the fridge and reheats well for lunches.

Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!

ingredients to make Potato Broccoli Soup

Ingredients and Variations

BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!

POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.

CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.

top view of ingredients in the pot to make Potato Broccoli Soup before adding broccoli and blending

How to Make Potato Broccoli Soup

  1. Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
  2. Remove 1 cup of broccoli & potatoes; set aside.

process of blending potato and broccoli together in the pot

  1. Using an immersion blender, blend remaining soup in the pot until smooth.
  2. Return everything to pot, stir in both cheeses until melted.

adding final ingredients to pot to make Potato Broccoli Soup

PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.

Crock Pot:

  1. Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
  2. Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
  3. Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
  4. Garnish with extra cheese before serving.

Instant Pot:

  1. Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
  2. Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
  3. Stir in both the cheeses until melted & the soup is creamy.
  4. Garnish with extra cheese before serving.


  • Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
  • Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
  • Potato broccoli soup will keep in the freezer up to 6 months.

pot full of Potato Broccoli Soup with a laddle taking a scoop

More Creamy Soups

Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below! 

close up of bowl of Potato Broccoli Soup with a spoon

Potato Broccoli Soup

This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 306
Author Holly Nilsson


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 rib celery diced
  • 16 ounces baking potatoes peeled and diced, about 2 medium potatoes
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • salt & pepper to taste
  • ½ cup heavy cream
  • cup sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese fresh


  • Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes.
  • Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Add broccoli and cook until softened, about 5-6 minutes.
  • Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
  • Using a hand blender, blend remaining soup in the pot until smooth. Simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
  • Garnish with additional cheese if desired.


Serving: 1.25cup | Calories: 306 | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 817mg | Potassium: 916mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 81mg | Calcium: 183mg | Iron: 2mg
Potato Broccoli Soup in a white bowl with a spoon and writing
pot of Potato Broccoli Soup with a title
Potato Broccoli Soup in a bowl with a spoon and title
Potato Broccoli Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Spinach Lasagna (no boiling needed)

This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna


SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap


Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna

Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it’s the perfect dish to feed a crowd!
Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 476
Author Holly Nilsson


  • Reynolds Wrap® Heavy Duty Foil


  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt


  • Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.



Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title

Originally posted at Spend with Pennies

Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup is quick and extra cheesy with an amazing creamy broth and tons of flavor.

If you like Panera’s broccoli cheese soup, you’ll LOVE this homemade version. It comes together in about 30 minutes making it the perfect weeknight meal alongside some bread or dinner rolls.

a pot of creamy broccoli cheddar soup


BROCCOLI I use fresh broccoli but since it’s cooked down, frozen works too (no need to thaw first). Once cooked, you’ll want to reserve a bit of the broccoli and chop it to add some texture to the soup.

CHEESE  This soup has 3 kinds of cheese, cream cheese for a creamy consistency and cheddar and parm for a punch of flavor. For the best flavor, be sure to use sharp cheddar.

BASE This base of this soup is made with broth and just a bit of cream. The broccoli is blended with the broth to add some body to the soup and it’s thickened with a tiny bit of cornstarch.

ingredients to make Broccoli Cheddar Soup


How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few fresh ingredients!

  1. Cook onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.

pouring broth into pan to make Broccoli Cheddar Soup

  1. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  2. Stir in cream and cream cheese and simmer a few minutes. Mix in the cheeses and the chopped broccoli. Enjoy!


Add the cream cheese while on the heat so it melts.

Shredded cheese can separate and curdle if overheated. Just like with cheese sauce or mac and cheese, remove the soup from the heat before stirring in the cheese. The heat from the soup will melt it and your soup will be smooth and creamy.

adding final ingredients to pot to make Broccoli Cheddar Soup


  • I prefer the flavor of chicken broth but vegetable broth will work too.
  • Sub out the cheese for your favorites, we love sharp cheddar.  A milder cheese or cheddar will have a less cheesy flavor.
  • Add a diced potato or even cauliflower or asparagus along with the broccoli.
  • If you don’t want to use cream, evaporated milk works well. You can use regular milk but might need a bit extra cornstarch to thicken the soup.

a bowl of creamy broccoli cheddar soup

Easy Hearty Soups

a bowl of brocoli cheddar soup with croutons

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!
Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 331
Author Holly Nilsson


  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 4 cups broccoli fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 ½ cups light cream or evaporated milk
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese room temperature
  • 2 cups sharp cheddar cheese shredded
  • cup fresh parmesan cheese shredded


  • In a saucepan, cook onion and garlic in butter over medium heat until tender.
  • Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 6 minutes. Add cream cheese and cook 2 minutes more to soften.
  • Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  • Combine cream and cornstarch.
  • Bring soup to a boil and whisk in cream mixture. Simmer until thickened, about 3-4 minutes.
  • Remove from heat, stir in 1 ¾ cups of the cheddar cheese, all of the parmesan cheese & reserved chopped vegetables. Garnish with additional cheese and serve immediately.


Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.


Serving: 1.25cup | Calories: 331 | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 507mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 62mg | Calcium: 473mg | Iron: 1mg
Broccoli Cheddar Soup in the pot and plated with a title
top view of Broccoli Cheddar Soup in the pot
Broccoli Cheddar Soup in the pot with a title
Broccoli Cheddar Soup in a pot with writing

Originally posted at Spend with Pennies

Cacio e Pepe

Cacio e Pepe is one of our favorite simple pasta dishes on an Italian menu! A little pasta, some cheese, a little butter, and fresh cracked black pepper is all you need for perfection!

This dish uses just simple ingredients to achieve an incredible meal. There is a little bit of technique involved in this one to ensure you get a smooth and creamy sauce.

Cacio e Pepe on a plate with a fork

What is Cacio e Pepe?

This rustic recipe is an Italian favorite for its simple ingredients and creamy consistency. This is a dish I love to order in restaurants and while the ingredients are simple, the flavor is anything but.

In this dish, a simple sauce is made from butter, cheese and pepper with a little bit of the starchy pasta water.

While many versions use olive oil (and even sometimes a bit of cream), I opt for butter.

ingredients to make Cacio e Pepe

Simple Ingredients

PASTA – Spaghetti, capellini or any long pasta is most commonly used!

CHEESE Pecorino romano is the cheese listed in this recipe for its nutty and bright flavor. Parmesan or asiago will melt easily and evenly too. I find I get the best results if I finely shred the cheese on the small side of a cheese grater myself.

Do not use pre-shredded or store grated cheeses in this recipe, they often have additives that affect how they melt.

ingredients to make Cacio e Pepe

Serve cacio e pepe with tossed salad and some cheesy garlic breadsticks!

How to Make Cacio e Pepe

Simply wholesome and unforgettable, Cacio e Pepe makes a perfect meal!

This recipe can be a bit tricky. This recipe has simple ingredients but to be honest, can take a couple of times to get it just right (kind of like making a carbonara).

There are many different methods used for making this recipe from Serious Eats’ two pan method to the addition of cream from Cooks Illustrated. I personally find cooking the butter with starchy water and then adding the pasta and finally mixing in the cheese works best.

If the mixture is too hot, the cheese can seize up.

  1. Grate Cheese (per recipe below) finely using the smallest side of a box grater. I tried using a food processor to grate it a few times, the results were not as smooth.
  2. Boil Pasta in just enough water to cover it (you need starchy water for the sauce so don’t add too much). Cook until pasta is al dente. Reserve some of the pasta water. Do not rinse!

adding spaghetti to sauce to make Cacio e Pepe

  1. Make Sauce Work quickly, you need the pasta to be hot. While pasta drains, immediately melt butter in the sauce pan and whisk in some of the pasta water until smooth. Toss cooked pasta with the mixture.
  2. Add Cheese With the heat OFF, add cheese a bit at a time tossing with pasta until melted. Add a bit of hot pasta water if needed. Continue adding cheese and pasta water slowly a bit at a time until you get a creamy consistency.

process of adding cheese to pot to make Cacio e Pepe

Tips for a Smooth Sauce

Ensure the cheese is finely shredded by hand (don’t use pre-shredded cheese).

Prepare ALL ingredients before you begin.

Work quickly to use the heat from the pasta (and pasta water) to melt the cheese.

Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. If the pasta water is too hot, it can cause the cheese to seize up.

Cacio e Pepe after cooking on a plate

  • Cacio e pepe is all about the pasta, so cooking it properly is key. Do NOT overcook.
  • This recipe needs really starchy pasta water so cook in just enough water to cover the pasta.
  • The sauce clings best to unrinsed pasta. Same goes for the pasta water, some of the pasta starch remains in the water, making it a perfect thickener for cacio e pepe.
  • Prep ahead and be ready. Once the pasta is cooked, this dish comes together fast!
  • We’ve had the best results in a non-stick pan.

Perfect Pasta Dishes

Did your family love this Cacio e Pepe? Be sure to leave a comment and a rating below! 

Cacio e Pepe on a plate with a fork

Cacio e Pepe

This cheesy pasta is simple perfection.
Course Dinner, Entree, Lunch, Main Course, Pasta
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 477
Author Holly Nilsson


  • 12 ounces spaghetti or long pasta
  • 4 ounces Pecorino Romano plus extra for garnish
  • 1 ½ teaspoons black pepper finely ground
  • 3 tablespoons butter


  • Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don’t overfill the pot. The water should just barely cover the pasta.
  • Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  • Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  • Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  • Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
  • Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
  • Garnish with additional cheese and parsley if desired. Serve immediately.


  • Do not use pre-shredded cheeses.
  • Prepare all ingredients before you begin.
  • Shred the cheese with the fine side of a cheese grater.
  • Use just enough water to cook the pasta, you want it to be very starchy.
  • Do not rinse the pasta, you need the starch on the pasta.
  • Save some pasta water, you need the starchy water for the sauce.
  • Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
  • Only add the cheese once removed from the heat so it melts smoothly and evenly.
  • You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
  • The pasta will thicken as it stands/cools so don’t discard your pasta water in case you want to thin out your sauce.
  • We’ve had the best results in a non-stick pan.


Calories: 477 | Carbohydrates: 65g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 395mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 293IU | Calcium: 323mg | Iron: 1mg
plated Cacio e Pepe with writing
ingredients to make Cacio e Pepe with plated dish and a title
Cacio e Pepe on a plate with a fork and writing
close up of Cacio e Pepe with a title

Originally posted at Spend with Pennies

Roasted Veggie & Grain Salad with Feta

Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.

It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!

Harvest Farro Salad with a spoon

Farro Facts

So what the heck is farro anyhow? It is a whole grain that is shaped like barley and has a chewy, slightly nutty taste. It’s considered an “ancient grain”.

If you don’t have farro for this recipe you can use another grain like quinoa, barley, or even brown rice.

Where to Buy Farro

To find farro in the grocery store, look where the rice or grains are. If you don’t find it there, check the health food or organic foods area (or try one of the substitutions below).

You can also buy farro on Amazon or other online stores.

ingredients to make a Harvest Farro Salad


VEGGIES We added roasted veggies like butternut squash, brussels sprouts, and red onions. And don’t forget the arugula for its unique peppery taste that gives hearty salads like this one some kick! If you happen to have leftover roasted veggies or sweet potatoes, use those instead.

DRESSING I use a super easy homemade dressing but you can use your fave vinaigrette. Balsamic is a great choice!


        • Feta cheese gives the salad a bright, tangy flavor. Soft goat cheese would taste great in a salad like this, as well.
        • Pecans and pomegranate arils are added for a shot of color & crunch.

process of adding vegetables and to make a Harvest Farro Salad


Feel free to switch out the pomegranate arils for cranberries, or the arugula for kale. Try adding carrots, garbanzo beans, tomatoes, beets, or even roasted asparagus spears. Green peas, corn, and artichoke hearts are all nice additions, too!

PRO TIP: To make an entrée salad, add some cooked leftover grilled chicken or roasted chicken thighs!

How to Make Harvest Farro Salad

  1. Roast veggies per recipe below.
  2. Meanwhile, simmer farro.
  3. Combine dressing ingredients and shake until combined.
  4. Toss it all together with the dressing.

process of adding final ingredients to make Harvest Farro Salad

Make It a Meal

Farro salad is jam packed with flavor and nutrients and can easily be served as a meatless meal. If you’re looking to add protein, leftover turkey or shredded chicken are great options.

Serve it warmed or chilled with homemade french bread, or add some Parmesan garlic and herb croutons.

Fresh & Flavorful Salads

Did your family love this Harvest Farro Salad? Be sure to leave a rating and a comment below! 

close up of plated Harvest Farro Salad with a spoon

Harvest Farro Salad

Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 454
Author Holly Nilsson


  • ¾ cup farro uncooked
  • ½ cup pomegranate arils
  • cup pecans toasted
  • cup feta cheese crumbled
  • 1 ½ cups arugula packed
  • ½ cup balsamic dressing or homemade dressing below

Roasted Vegetables

  • ½ red onion thinly sliced
  • 1 ½ cups butternut squash ½” diced
  • 1 ½ cups Brussels sprouts washed and halved
  • 2 tablespoons olive oil divided
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
  • While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
  • If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
  • In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
  • Top with remaining pecans and feta before serving.


Homemade Dressing

  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Farro can be substituted for cooked quinoa, barley, or even brown rice.

Find farro in the grocery store where the rice or grains are.


Calories: 454 | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 422mg | Potassium: 548mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6060IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 2mg
Harvest Farro Salad on a plate with a spoon with writing
plated Harvest Farro Salad with a title
close up of Harvest Farro Salad with a title
Harvest Farro Salad and cut up vegetables with a title

Originally posted at Spend with Pennies