Garden-to-Table Recipe: My Favorite Farro Salad
I love this farro salad because it is very seasonally versatile; just switch out ingredients with whatever is currently growing in your kitchen garden!
What is Farro?
If you've never had farro before, it's a highly-nutritious grain with a nutty undertone. Farro contains high amounts of protein, fiber, magnesium, and zince, and while it does have a small amount of gluten, farro is often easier to digest and more tolerated by individuals with gluten sensitivities. It makes a great alternative if you're looking to replace wheat and white rice in your diet.
Farro Salad Recipe
I have two variations of this salad I make, so the directions below are just the basic details. The beauty of this recipe is that you can get creative, omit and add as you like, and make it your own!
Ingredients
1 ½ Cup uncooked farro (cook in salted water & drain per package instructions)
2 cups Brussels sprouts (sliced in quarters and roasted with olive oil, garlic powder, and salt)
1 cup shredded carrots
1/3 cup toasted pecans, chopped
½ cup dried cranberries/cherries
Parmesan shavings
1 cup arugula
1 bunch chopped parsley
Directions
Cook the farro. While farro is cooking, roast the Brussels sprouts.
Make your favorite vinaigrette to top the salad.
Combine all ingredients in a large bowl. Pour vinaigrette over the mixed salad. Add salt and pepper to taste. Serve immediately warm, or at room temperature, or refrigerate for later.
Variations + Additions
Sliced Radishes Feta Mint Scallions
Pistachios Romano Cilantro Ginger
Cherry Tomatoes Basil Raisins Pumpkin Seeds
Your kitchen garden can be a basis for creativity! Use my garden-to-table recipes as inspiration, and start tweaking your cooking to fit your taste and you'll never be tempted to buy store-bought dressings or pre-made salads ever again!
And of course, don’t forget to let me know your fun creations with this salad! Insta-foodies: tag me in your photos @katiemoglesby !
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