Herbed Farro Salad with Walnuts, Feta and Spinach

Herbed Farro Salad with Walnuts, Feta and Spinach


1 cup farro
½ cup walnut pieces
2 cups lightly packed baby spinach leaves, chopped
½ English cucumber, diced
3 ounces feta cheese, crumbled (2/3 cup)
1 scallion, green and white parts, thinly sliced
¼ cup fresh Italian parsley leaves, chopped
3 tablespoons fresh dill fronds, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper


Place the farro in a large saucepan. Add enough water to cover by about 1 inch (about 3 cups water). Stir and bring to a boil. Reduce heat to low, cover, and simmer until the farro is tender but still has some chewiness, about 30 minutes. Drain, then transfer the farro to a large mixing bowl and allow to cool in the refrigerator or at room temperature.

Toast the walnuts in a dry skillet over a medium-high heat, stirring frequently, until they are fragrant and lightly toasted, about 3 minutes. Set aside to cool, then coarsely chop.

Add the spinach, cucumber, feta cheese, scallions, parsley, dill, oil, lemon juice, salt and pepper and toss to combine

Makes 4 servings
Serving size: 1 ½ cups

Per serving: Calories 370; Total Fat 18g (Sat Fat 5g); Cholesterol 20mg; Sodium 410mg; Total Carbohydrates 38g; Dietary Fiber 5g; Protein 13g

*Photo Credit: Deb Lindsey

Copyright 2016 Ellie Krieger All rights reserved

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