summer farro salad

This summer farro salad will keep you coming back for more.  Farro is a whole grain that I love to use as an alternative to quinoa.  I describe it as a cross between a rice and an oat, but you use it like you would quinoa.  It’s versatile, very nutritious and delicious!   Be sure to keep this recipe on your rotation for the summer!  And, if you make it in large batches, you can store it in the fridge for 3-5 days. (just be sure to only add the arugula before you eat it. Serves 10. 


  • 2 cups farro, cooked

  • 1/4 cup olive oil
  • 1/4 cup lemon juice 
  • 1 tbsp salt
  • 1 tsp pepper
  • 3 beets, diced
  • 2 sweet potatoes, diced
  • 1 onion, diced
  • 1/2 cup roasted almonds
  • 1/2 cucumber, diced
  • 1/2 cup chickpeas, rinsed
  • 1/2 cup spring peas, cooked
  • 1/4 bunch fresh dill, chopped
  • 1/4 bunch parsley, chopped
  • 1/4 cup basil, chopped


  1. Preheat the oven to 400F.
  2. Add beets, sweet potatoes and onion to a parchment-lined sheet pan. Drizzle with olive oil and 2 tsp sea salt. Bake until golden brown. Set aside
  3. Cook farro to package instructions.
  4. When drained and still warm, add 1/4 cup olive oil, 1/2 cup lemon juice and 2 tsps sea salt. Mix and set aside.
  5. For the dressing: add herbs,  1/4 cup olive oil and 1/4 cup white balsamic vinegar, garlic, honey and lemon zest to a small bowl and mix.  Set aside.
  6. When you are ready to assemble the salad, add the farro to the bottom, top with arugula, almonds, cucumber, chickpeas and spring peas. 
  7. Drizzle with dressing and toss gently. 
  8. Enjoy!
Fertility Dietitian

Hi, I’m Teresa!

A Registered Dietitian, Food science graduate, Recipe developer, Mom, and home cook.
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