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Farro Salad
Rini
This is a light lunch salad made with baby kale, baby lettuce, farro, and chickpeas. The dressing is a simple maple syrup vinaigrette that takes only 5 min.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer, Lunch, Salad
Cuisine
American, Italian
Calories
1035
kcal
Ingredients
For the dressing:
2
Tbsp
pure maple syrup
1
Tbsp
Dijon Mustard
1
tsp
Dijon Mustard
2
Tbsp
canola oil
1
tsp
lime juice
freshly squeezed
1/4
tsp
dried oregano
1/4
tsp
salt
1/4
tsp
black pepper
For the salad:
5
oz
mixed baby kale
baby lettuce, and baby spinach
5
pearl onions
1/4
cup
cherry tomatoes
1/2
cup
Farro
1/2
cup
chickpeas
From a can, drained and washed
1
tsp
olive oil
1/2
tsp
dried oregano
1/4
tsp
salt
for the onions
1/4
tsp
salt
for cooking the farro
Instructions
Preheat oven to 350ºF.
On the stove top, boil about 2 cups of water.
Add the farro and salt to the boiling water
Cook until the farro are tender (about 7 minutes)
Remove from heat and drain the excess water. Set aside
While the farro is cooling, peel and half the pearl onions
In a bowl, mix pearl onions, tomatoes, olive oil, dried oregano, and salt.
Spread out the onions and tomatoes mixture on a baking tray
Roast them in the oven for 10 minutes or until the tomatoes begin to wrinkle.
Remove from the oven and set aside to cool.
In a salad bowl, add the greens, farro, and chickpeas.
Add the roasted tomatoes and onions to the salad.
Whisk the ingredients of the dressing and pour over the salad.
Serve immediately.
Notes
Dressing tip: Add the dressing right before serving. If taking to work, keep the dressing in a separate container until ready to eat.
Nutrition
Calories:
1035
kcal
Carbohydrates:
157
g
Protein:
26
g
Fat:
38
g
Saturated Fat:
3
g
Sodium:
2053
mg
Potassium:
1604
mg
Fiber:
25
g
Sugar:
36
g
Vitamin A:
14340
IU
Vitamin C:
192.2
mg
Calcium:
360
mg
Iron:
7.9
mg
Keyword
farro recipes, how to cook farro, what is farro
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