Colorful Farro Salad

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Here is a light, healthy meal to help you detox from all that holiday food!  To me, nothing is more refreshing and nutritious than a big grain salad – you have your grain, your vegetables and your protein from the beans all in one bowl – who needs more! Farro is a member of the wheat family, and has pleasantly chewy texture. It is relatively inexpensive, but if you buy it from the bulk bins at the store it’s even cheaper!


  • 1 ½ cups uncooked Farro
  • 4 ½ cups Vegetable Broth
  • 1 Red Tomato, diced
  • 1 Yellow Tomato, diced
  • 2 large Green Onions, sliced diagonally
  • 1 cup Fresh Spinach, packed
  • ½ cup Black Olives, sliced
  • ¼ Cup Kalamata Olives, sliced in half
  • 1 ½ cups cooked Kidney Beans
  • ½ cup Olive oil
  • ¼ cup Lemon Juice
  • 1 tsp dried Basil
  • Sea salt and Pepper, to taste




Step 1

First, make the dressing: Whisk together the Oil, Lemon Juice, Salt, Pepper and Basil; Set aside.

Step 2

Bring Veg broth to a boil, add Farro. Boil, without stirring, until liquid is absorbed, about 20-25 minutes. Drain off any liquid that may remain and place in a large bowl. Pour the dressing over the Farro while still hot and mix thoroughly.

Step 3

Add remaining ingredients and toss well. Refrigerate a couple hours before serving.

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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