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Herbed Farro and Feta Salad with Lemon Vinaigrette Dressing

a game changing salad filled with flavors and textures of farro grain, herbs, and a sweet tangy lemon vinaigrette

Course Salad
Prep Time 10 minutes
Servings 4 salads

Ingredients

  • organic spring mix
  • arugula
  • romaine optional
  • 1 cup farro uncooked
  • 2 cups apple juice or apple cider
  • 1 cup crumbled feta cheese or goat or parmesan
  • 1 cup chopped cilantro
  • 1 cup chopped mint
  • 1 cup chopped basil
  • 1 cup blueberries, raspberries or sliced grapes
  • chicken or shrimp optional
  • thin sliced veggies - radishes work very well

Lemon Vinaigrette Dressing Option 1

Lemon Vinaigrette Dressing Option 2

  • juice from 2 lemons
  • 2 tbsp maple syrup
  • 4 tbsp extra virgin olive oil

Instructions

Farro cooked in Instant Pot

  1. Add farro and apple juice/cider into instant pot. Cook on high pressure for 7 minutes. Let natural release for 7 minutes, then quick release. Let cool completely before putting on salad.

Farro cooked on Stove Top

  1. Add farro and apple juice/cider to a pan and bring to a boil. Cook for 20-25 minutes or until liquid has evaporated and farro is soft. Let cool completely before putting on salad.

Lemon Vinaigrette Dressing

  1. Pick dressing option and mix those ingredients together. Separate into to go cups or pour over salads if eating immediately.

Assemble Salad

  1. Place greens in container or bowl (about 2-3 cups each)

    Top with 1/4 cup cheese, 1/4 cup fruit, 1/4 cup COOLED grain, and 1/4 cup of each herb. Top with any extra proteins or veggies.

    When ready to eat, toss with dressing and enjoy!

Recipe Notes

This salad is very versatile so feel free to mix up ingredients but don't skip out on the herbs and dressing!


If using apple juice instead of cider, sprinkle some cinnamon and nutmeg into farro before cooking for a little extra flavor kick