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Farro is something I was recently introduced to and it’s the star of these recipes. It’s a grain that makes great salads when used as the base or when added to leafy greens. It’s hearty, has a slightly nutty taste, holds up well with dressing, and makes a great meal. Farro is something I find myself craving because there is such a wide range for its use, and it can be completely customizable when added to other dishes…. like salads 😊
I’d like to share with you a handful of new recipes I’ve been working on over the past few months, all-encompassing farro. I will admit, I went on a bit of a farro-kick, but the end result did NOT disappoint! Here are the recipes:
- Apple, Gouda, & Farro Mixed Greens Salad
- Cilantro Lime Farro
- Mediterranean Farro Salad
- Summer Farro Salad with Apples, Pecans, and Arugula
- Thai Peanut Farro Salad
- Butternut Squash & Farro Salad
- Greek Farro Salad with Feta
The following 5 recipes are all started with the same simple method for preparing the farro. Once the farro is cooked, you add in your other toppings and dig in!
Add the water and farro to a large pot and bring to a boil. Once boiling, reduce the heat and simmer, partially covered, for 20-25 minutes or until the farro is tender. Drain the farro but do not rinse. Then, set aside to cool completely while you prepare the rest of the ingredients.
Apple, Gouda, & Farro Mixed Greens Salad
This salad is perfect for fall. It’s healthy, has the perfect combination of flavors and textures, and is quick to prepare. The gouda really makes this salad!
You will want to use the prepared farro that is mentioned previously in the blog. Once the farro is cooked, slice the apple, and cube the cheese. These ingredients can be set aside.
Add the olive oil, apple cider vinegar, honey. Dijon mustard, and shallot to a mixing bowl. Whisk together then season with salt and pepper. Taste and adjust the seasoning as needed. Set aside.
You are now ready to assemble the salad. Add the mixed greens, cooled farro, apple, gouda, walnuts, and cranberries to a large bowl. Toss to combine. Drizzle the dressing over the top and toss to coat.
Serve immediately and enjoy!
The recipe can be found here.
This is the perfect side dish for many meals. If you normally serve rice or Cilantro Lime Rice, substitute with this Cilantro Lime Farro. The cilantro and lime add this wonderfully light and refreshing flavor.
You will want to use the prepared farro that is mentioned previously in the blog. The ONLY difference is you do not need to let the farro cool for this recipe (unless you choose to).
Once the farro is cooked, add the cilantro, lime zest, lime juice, salt, pepper, garlic powder, and cumin. Stir to combine. Taste and adjust the seasoning as needed.
Serve immediately while still warm and enjoy!
The recipe can be found here.
This salad is the perfect light meal. Think fresh veggies tossed with a vinaigrette. Something you would love on a hot summer day or a quick meal for lunch at work.
You will want to use the prepared farro that is mentioned previously in the blog. Once the farro is cooked, chop the tomatoes, bell peppers, cucumber, olives, and basil. These ingredients can be set aside.
Add the olive oil, white vinegar, maple syrup, lemon juice, Italian seasoning, crushed red pepper, and a pinch of salt and pepper to a small bowl. Whisk to combine and set aside.
You are now ready to assemble the salad. Add the farro, tomatoes, bell peppers, cucumber, olives, and basil to a large mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with crumbled feta cheese. Enjoy immediately. Alternately, chill in the fridge until ready to serve. This salad is good chilled or room temperature.
The recipe can be found here.
Summer Farro Salad with Apples, Pecans, and Arugula
This is a yummy salad with fresh ingredients and perfectly balanced flavors.
You will want to use the prepared farro that is mentioned previously in the blog. Once the farro is cooked, chop the apple, basil, dill, and pecans. These ingredients can be set aside.
Make the dressing by adding the lemon juice, mustard, and maple syrup to a mixing bowl. Whisk to combine. Gradually add the olive oil while whisking. Whisk until well combined. Season with salt and pepper and set aside.
You are now ready to assemble the salad. Add the farro, basil, dill, apple, arugula, pecans, and raisins to a mixing bowl. Stir to combine. Pour the dressing over the top and stir to combine.
Spoon into bowls and garnish with crumbled feta cheese. Serve immediately and enjoy!
The recipe can be found here.
This is a gorgeous salad with all the bring colors and flavors. The Thai Peanut sauce is slightly sweet, slightly salty, and quite satisfying!
You will want to use the prepared farro that is mentioned previously in the blog. Once the farro is cooked, chop the bell peppers, carrots, and cilantro, shred the cabbage, slice the green onions, and grate the ginger. These ingredients can be set aside.
Prepare the sauce. Add the peanut butter, honey, ginger, soy sauce, sesame oil, lime juice, rice vinegar, and 2 Tbsp water to a salad shaker. Shake well to combine. If you do not have a salad shaker, whisk together in a bowl until well combined. Set aside.
You are now ready to assemble the salad. Add the farro, bell peppers, carrots, cabbage, cilantro, green onion, and peanuts to a mixing bowl. Stir to combine. Add ½ of the dressing and stir to combine. Don’t add too much dressing! You can always add more but you can’t take any away! Add additional dressing as needed.
Serve immediately. Garnish with additional cilantro and peanuts. Enjoy!
The recipe can be found here.
The following 2 recipes are all started with the same simple method for preparing the farro. Once the farro is cooked, you add in your other toppings and dig in!
Add the water, farro, bay leaf, and large pinch of salt to a large pot and bring to a boil. Once boiling, reduce the heat and simmer, partially covered, for 20-25 minutes or until the farro is tender. Drain the farro but do not rinse. Discard the bay leaf. Then, set aside to cool completely while you prepare the rest of the ingredients.
Butternut Squash & Farro Salad
This salad has a lovely fall taste. The butternut squash is slightly sweet, almost like a cross between a sweet potato and pumpkin. It pairs well with the crisp tomatoes and citrus-y dressing.
You will want to use the prepared farro that is mentioned previously in the blog. While the farro is cooking, prepare the butternut squash according to package instructions. Frozen works well for this recipe but you can use fresh if you prefer. Let the squash cool completely.
Prepare the dressing by whisking the olive oil, red wine vinegar, Dijon mustard, honey, orange juice, and orange zest in a mixing bowl. Set aside.
You are now ready to assemble the salad. Add the farro, butternut squash, tomatoes, parsley, and a handful of arugula to a large mixing bowl. Stir to combine. Add the dressing and toss to coat.
Serve immediately as is or spoon over a bed of arugula and eat as a salad. Enjoy!
The recipe can be found here.
This salad is healthy, packed with protein, and will help you get your veggies in a delicious way 😊
You will want to use the prepared farro that is mentioned previously in the blog. Once the farro is cooked, chop the cucumber, roasted red pepper, onion, olives, and parsley. These ingredients can be set aside.
Prepare the dressing by whisking the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper in a small bowl. Set aside.
You are now ready to assemble the salad. Add the farro, cucumber, roasted red pepper, onion, olives, parsley, and feta to a large mixing bowl. Stir to combine. Add the dressing and toss to coat.
Spoon into bowls and garnish with additional feta cheese (optional). Enjoy immediately. Alternately, chill in the fridge until ready to serve. This salad is good chilled or room temperature.
The recipe can be found here.
As you can see, I did quite a bit of experimenting with farro and created quite a few delicious recipes. They can all be enjoyed year-round (if you can find fresh ingredients…fresh is ALWAYS better) and you can add or omit any ingredient to meet your needs. Try adding some chickpeas or beans to the salads or swap out olive oil for avocado oil. Use goat cheese in place of feta cheese. You get the idea!
Happy Cooking!
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