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Wholesome and Healthy Farro Salad

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Planted and Picked

Ingredients

Caramelized Onions

  • 2 tsp extra virgin olive oil
  • 2 cups sliced yellow onions
  • ¼ tsp sea salt

Salad

  • 1 cup Farro
  • 4 cups water
  • ½ cup almonds, roughly chopped
  • cup dried apricots, diced
  • ¼ cup dried dates, diced
  • cup flat parsley leaves, chopped

Dressing

  • 1 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 large garlic clove, minced
  • 1 tsp coconut nectar (or honey if not vegan)
  • ¼ tsp sea salt
  • 1 tsp zataar (optional) * See note in post

Instructions

  • Add about 4 cups of water to a medium sized pot and bring to a boil. Add Farro. Simmer on medium high heat for about 25 minutes. Note this is similar to cooking pasta.
  • While you are waiting for the water to boil, Peel and slice the onions.
  • Add 2 tsp of olive oil to a large pan over medium heat. Once the pan is heated, add onions and 1/4 tsp of sea salt. Cook and stir for a couple of minutes until the onions start to brown. Turn down heat to medium low and continue cooking onions for about 25 minutes, stirring occasionally. The onions should be very soft and brown in colour. The 2 cups of onions will reduce to about 1/3 cup when cooked.
  • While the onions and farro are cooking, prep the remaining ingredients for the salad.
  • In a large bowl, add the dressing ingredients and whisk to combine.
  • Once the farro is cooked, drain it in a strainer and run a little cold water over it.
  • Add the drained farro to the large bowl with the dressing.
  • Add the remaining salad ingredients to the bowl and stir to combine.
  • We suggest refrigerating this salad for alt least an hour to let the flavours blend.
  • This salad will hold up well so it can be be made the day before you intend to eat it. This makes a great side dish or as a base for lunch.