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Farro arugula salad with radishes, tomatoes, and vegan parmesan cheese.
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Farro Arugula Salad

Farro arugula salad with veggies, cashew parmesan cheese, and lemon-balsamic dressing is a delicious oil-free vegan salad inspired by Charlie Bird’s salad that takes 35 minutes to make.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 292kcal
Author: Denise Perrault

Ingredients

  • 1 cup farro rinsed (see note 1)
  • 1 cup apple juice
  • 2 cups water
  • 2 medium bay leaves
  • ½ teaspoon salt
  • 2 cups arugula chop the bigger leaves
  • 1 cup cherry tomatoes halved
  • 4 medium radishes sliced thin
  • 4 medium green onions sliced thin
  • 1 cup mint roughly chopped
  • 1 cup parsley roughly chopped
  • ¼ cup cashews
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ cup lemon juice
  • 1 tablespoon white balsamic vinegar
US Customary - Metric

Instructions

  • Add the rinsed farro 1 cup apple juice, 2 cups water, 2 bay leaves, and ½ teaspoon salt to a medium saucepan. Bring the ingredients to a simmer, cover the pot, and cook for 30-35 minutes until the liquid is absorbed and the farro is tender. For semi-pearled or pearled farro, allow 15-20 minutes. Drain off any excess liquid if necessary. (see note 2 for rice cooker and Instant Pot instructions)
  • While the farro cooks, make the vegan parmesan cheese. Add the cashews, nutritional yeast, garlic powder, and salt to a spice grinder or small blender. Blend until the cashews are broken down.
  • Mix the lemon juice and white balsamic vinegar in a small bowl and set aside.
  • Prep the arugula, tomatoes, radishes, green onions, parsley, and mint. Add them to a medium salad bowl.
  • When the farro is done, remove the lid, stir it, and let it cool for a few minutes. Then, add it to the salad bowl.
  • Toss the ingredients, then mix with half the parmesan.
  • Add the dressing, mix with the salad, and sprinkle the remaining parmesan cheese over the salad.

Notes

  1. This recipe was made with whole-grain farro. You will also find it in semi-pearled or pearled varieties.
  2. Rice cooker farro: Add all the ingredients to your rice cooker. Set your rice cooker and cook until the liquid absorbs.
    Instant Pot farro: Cook whole farro on High Pressure for 10 minutes with 5 minutes NPR. Cook semi-pearled and pearled for 7 minutes with 5 NPR.
  3. Farro salad is best eaten fresh or within 1-2 days of making it. If you plan to eat it later, add the dressing right before serving.
  4. Farro is derived from whole wheat and is not gluten-free. Quinoa is the best gluten-free substitute for this recipe.

Nutrition

Calories: 292kcal | Carbohydrates: 57g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 474mg | Potassium: 632mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2326IU | Vitamin C: 43mg | Calcium: 109mg | Iron: 4mg