Spring Garden Vegetable Farro Salad

Nutty, chewy farro is a fabulous base for this colourfully enticing dish. With crisp radish and fennel and tossed with a honey and grainy mustard dressing, it’s perfect as a make-ahead salad, so feel free to assemble the day before and cover and refrigerate until ready to serve.

Best Health magazine, May 2015; Photo by Yvonne Duivenvoorden


Servings Cook Time
8Servings 40Minutes
Cook Time
Servings: Servings
Servings: Servings
  1. In a medium saucepan, combine farro with 4½ cups (1.125 L) cold water and ¼ tsp (1 mL) salt (or to taste); bring to boil over high heat. Reduce heat, cover and simmer over medium-low heat until farro is tender, 30 to 35 minutes. Drain and rinse with cold water until farro is cool; drain well.
  2. Honey Mustard Vinaigrette: Meanwhile, in a large bowl, whisk olive oil, vinegar, mustard and honey; whisk in additional sea salt and pepper, to taste. Add farro, fennel, tomatoes, radishes, green onions and olives; toss to coat.
  3. Transfer to a serving bowl; sprinkle with walnuts. Sprinkle with cheese, if desired.
Recipe Notes

Per each of 8 servings: 273 calories, 7 g protein, 12 g fat (1 g saturated fat), 34 g carbohydrates, 7 g fibre, 0 mg cholesterol, 186 mg sodium