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This Wholesome and Healthy Farro Salad is bursting with flavors of the Middle East! Sun-kissed apricots, sweet dates, almonds and parsley. Try this ancient grain – you won’t regret it!

Farro Salad [Vegan]

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Serves

6

Ingredients You Need for Farro Salad [Vegan]

For the Caramelized Onions:

  • 2 teaspoons extra virgin olive oil
  • 2 cups sliced yellow onions
  • 1/4 teaspoon sea salt

For the Salad:

  • 1 cup farro
  • 4 cups water
  • 1/2 cup almonds, roughly chopped
  • 1/3 cup dried apricots, diced
  • 1/4 cup dried dates, diced
  • 1/3 cup flat parsley leaves, chopped

For the Dressing:

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 large garlic clove, minced
  • 1 teaspoon coconut nectar (or honey if not vegan)
  • 1/4 teaspoon sea salt
  • 1 teaspoon zataar (optional) 

How to Prepare Farro Salad [Vegan]

  1. Add about 4 cups of water to a medium-sized pot and bring to a boil. Add farro. Simmer on medium-high heat for about 25 minutes. (this is similar to cooking pasta).
  2. While you are waiting for the water to boil, Peel and slice the onions.
  3. Add 2 teaspoons of olive oil to a large pan over medium heat. Once the pan is heated, add onions and 1/4 teaspoon of sea salt. Cook and stir for a couple of minutes until the onions start to brown. Turn down heat to medium-low and continue cooking onions for about 25 minutes, stirring occasionally. The onions should be very soft and brown in color. The 2 cups of onions will reduce to about 1/3 cup when cooked.
  4. While the onions and farro are cooking, prep the remaining ingredients for the salad.
  5. In a large bowl, add the dressing ingredients and whisk to combine.
  6. Once the farro is cooked, drain it in a strainer and run a little cold water over it.
  7. Add the drained farro to the large bowl with the dressing.
  8. Add the remaining salad ingredients to the bowl and stir to combine.
  9. We suggest refrigerating this salad for alt least an hour to let the flavors blend.
  10. This salad will hold up well so it can be made the day before you intend to eat it. This makes a great side dish or as a base for lunch.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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    About The Author

    photourl

    Planted and Picked

    See My Recipes

    Sandra and Scott spend a lot of time and energy building plant-based staple meals that not only nourish our bodies but that taste great and are satisfying and beautiful as well. They aim to eat organically grown foods, preferably local, and strive to minimize their environmental footprint. The recipes they share on their food blog Planted and Picked are ones that their family enjoys in their everyday lives.

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