I love this salad because it is so versatile and you can switch it seasonally with whatever is growing in your garden or local farmer’s market availability.
Farro is a plant and grain all on its own, with a nutty undertone yet feels lighter than most whole grains. Farro does have a small amount of gluten but it’s easier to digest and more tolerated by individuals with gluten sensitivities.
Farro is a highly nutritious grain containing high amounts of protein, fiber, magnesium, and zinc.
It is a great alternative if you are looking to replace wheat and white rice. While I am not growing the Farro, you can easily grow many of the other ingredients.
I have two variations of this salad I make, below are the basic details.
Please get creative, omit and add as you like, and make it your own!
- 1 ½ Cup uncooked Farro (cook in salted water & drain per package instructions)
- 2 cups Brussel Sprouts (sliced in quarters and roasted with olive oil, garlic powder, and salt)
- 1 cup Shredded Carrots
- 1/3 cup Toasted Pecans Pieces
- ½ cup Dried Cranberries or Cherries
- Parmesan Shavings
- 1 cup Arugula
- 1 bunch chopped Parsley
Basic Vinaigrette ( my recipe here) or purchase your favorite.
Cook the Farro. While Farro is cooking, roast the brussels sprouts. Make Vinaigrette. Combine in a large bowl all ingredients. Pour vinaigrette over the mixed salad. Salt + 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
I hope these recipes get you curious and inspired to add them to your Kitchen Garden or to add gardening into your life. The Garden-to-Table Lifestyle does not disappoint.
And. . . Don’t forget to let me know your fun creations with this salad. Or tag me in your Instagram photos.