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2-Step Vegan Winter Farro Salad

Mary Callan

2-Step Vegan Winter Farro Salad

Packed with herbaceous flavor, meaty walnuts, and tangy olives, this vegan farro salad shines even in the winter months.

Serves: 4
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This simple, zesty, and bright recipe from The Well Fed Yogi blogger is easily adaptable and wonderful with other warm grains such as bulgur, couscous, and rice. 

What you need:

1 cup farro
1 cup roughly chopped pitted green olives
⅓ cup roughly chopped green onions
1 cup roughly chopped walnuts
¼ cup raisins
Zest and juice of 1 lemon
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon black pepper
½ teaspoon dried savory herbs such as basil, orgeano, thyme
2 cups arugula
¼ cup fresh finely chopped parsley
¼ cup fresh finely chopped mint

What you do:

  1. Cook farro according to package directions. Drain well. 
  2. In a large bowl, combine all ingredients and stir well. Divide into four serving bowls and serve.

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