Description
A vibrant summer salad combining chewy farro, sweet blueberries, greens, and a bright maple-lemon vinaigrette. Perfect for picnics or meal prep.
Ingredients
1 cup dry farro (semi-pearled or whole, cooked)
1 cup fresh blueberries (organic if possible)
2 handfuls baby arugula or spinach
1/4 cup thinly sliced red onion
1/3 cup crumbled vegan feta (optional)
1/4 cup chopped toasted almonds (or walnuts)
2 tablespoons chopped fresh mint
Zest of 1 lemon
For the vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
Juice of 1 lemon
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
1. Rinse the farro under cold water. Cook according to package directions (about 25 minutes). Drain and let cool.
2. Whisk together the vinaigrette ingredients in a bowl.
3. In a large salad bowl, combine farro, blueberries, greens, red onion, mint, and almonds.
4. Drizzle dressing over the salad and toss gently to combine.
5. Add vegan feta and a sprinkle of mint, if using.
Notes
No blueberries? Use blackberries or pomegranate.
Substitute arugula with mixed greens.
Try barley if farro is unavailable.
Add avocado for creaminess or chickpeas for protein.
Store dressing separately if prepping ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: farro salad, blueberry salad, summer salad, vegan grain bowl