This nourishing vegetarian farro salad comes together with little effort and is easily customizable. Not a fan of arugula? Try replacing it with mizuna or baby spinach. Make it vegan by omitting the goat cheese or swapping in a cheese alternative. And finish it off with New Seasons Lemon Tahini Dressing, or make your own!
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Serving Size
4
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Total Time
45 minutes
Ingredients
3 cups vegetable stock
1 cup farro, rinsed and drained
1 bunch broccolini, cleaned and trimmed
1 can (15 oz) cannellini beans or garbanzo beans, drained and rinsed
2 cups arugula
1 shallot, thinly sliced
1 tablespoon olive oil
Salt and pepper, to taste
New Seasons Market Lemon Tahini Dressing, to taste
Optional Ingredients
1/3 cup sliced or slivered almonds, toasted
3 tablespoon chopped fresh dill
4 ounces goat cheese, crumbled
Directions
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Preheat oven to 375°F.
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Add farro and vegetable stock to a medium-sized saucepan. Cook following package directions until the farro is al dente. Drain off any remaining stock.
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While farro is cooking, place the broccolini in a single layer on a sheet pan. Drizzle with olive oil, season with salt and pepper, toss well, then roast for 15 minutes or until broccolini is crisp-tender.
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Combine farro, beans, shallot, Lemon Tahini Dressing, salt, and pepper in a large bowl and let stand for 10 to 15 minutes.
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Add arugula and mix to combine. Plate the farro mixture and top with broccolini. Garnish with optional toppings such as dill, crumbled goat cheese, and almonds. Enjoy!
