Description
Craving something hearty yet light? This warm farro salad is comfort food with purpose—nutty, nourishing, and flexible enough to suit any diet.
Ingredients
1 cup uncooked farro
2 cups vegetable broth
1 bell pepper (sliced)
1 red onion (thinly sliced)
1 tablespoon olive oil
1 tablespoon lemon juice
⅓ cup chopped walnuts
2 cups arugula
Salt and pepper to taste
Instructions
1. Rinse 1 cup of farro under cold water. In a saucepan, combine with 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, or until tender-chewy.
2. Meanwhile, heat olive oil in a skillet. Add sliced red onions and bell peppers, sauté for 8–10 minutes until caramelized and slightly crisp.
3. In a dry pan, toast walnuts over medium heat for 2–3 minutes to bring out their natural aromas.
4. In a large bowl, combine cooked farro, sautéd vegetables, walnuts, and arugula. Toss gently.
5. Add lemon juice, salt, and pepper. Mix and let sit for 3–5 minutes so the grains absorb the flavors.
6. Serve warm. Optionally, top with tahini or vegan feta for added richness.
Notes
You can substitute brown rice or barley for farro.
Use spinach or kale if you’re out of arugula.
Add extras like sun-dried tomatoes or roasted garlic for seasonal flair.
For more protein, include chickpeas, tofu, or tempeh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: farro, grain salad, vegan, warm salad, healthy