This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, my new favorite grain! It’s a delicious and chewy whole grain with a mild nutty flavor. It has more protein and fiber than wheat and is especially rich in magnesium and B vitamins. I love it so much that I have been using it as a replacement over rice and pasta.
This quick and easy salad recipe has only six ingredients. The ease of preparation is sure to make your hectic day a little less stressful.
You will want to follow the instructions that come with the specific Farro you purchase. Most directions will say to add Farro and water in a pot and bring to a boil. Then you will want to reduce the heat to low, cover and simmer anywhere from 25-40 minutes. The Farro should be tender and all of the liquid should be absorbed.
Although it’s not necessary, you can speed up the cooking time of Farro by soaking it beforehand. Simply add enough cold water to submerge the grain completely, put a lid on it, and then refrigerate for 8-24 hours.
Four pantry ingredients is all it takes to make the easiest Red Wine Vinaigrette ever. This classic vinaigrette recipe is super versatile, only takes a few minutes to whisk together, and always tastes delicious! To save time, I prepare it while the Farro is cooking.
Toss until mixed, pour the vinaigrette over the salad, toss again and then enjoy this fantastic White Bean and Farro Salad!
White Bean and Farro Salad with Red Wine Vinaigrette
This healthy White Bean and Farro Salad is packed with flavor and hearty enough for a main course. What makes it special is Farro, a delicious and chewy whole grain with a mild nutty flavor.
- 1 cup uncooked Farro
- 1 can white beans drained and rinsed
- 1 cup kale torn small by hand
- 1/2 cup dried cranberries
- 1/2 cup pepitas
- 4 ounces feta crumbled
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp dried parsley
- 1/2 tsp salt
Prepare 1 cup Farro as directed in the package.
While Farro is cooking, prepare dressing.
Add all dressing ingredients to a small mixing bowl. Whisk until well combined and refrigerate.
When Farro is done, rinse with cold water until cool.
In a large mixing bowl, add Farro, beans, kale, feta*, cranberries, and pepitas.
Toss until mixed.
Pour dressing over salad, toss again and serve.
*If making the night before, leave out feta until right before serving.
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