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Summer Farro Salad

Updated: Oct 2, 2023

A fresh summer salad using hearty farro as a base and mixing in whatever seasonal ingredients I have on hand. Serve this as a side to meat/fish/burgers or add walnuts, avocado and chickpeas for a veg-friendly meal salad.


Mix all of these ingredients together in a bowl. The proportions below is for 1 person but can be adjusted as needed.


2 fistfuls of spinach ~ 3 cups (arugula works too!)

1 cup of slice raw fennel, tossed with salt and olive oil

⅓ cup cooked Farro

⅓ cup protein*

⅓ cup orange segments (this is key!)

Other options to add in: Grilled or steamed asparagus (seen here), avocado, feta, chopped walnuts

*I change this up the protein depending on what’s around. Here I’m using ½ cup of chickpeas. Since I’ll eat this salad over the course of a week, I’ll swap the protein, sometimes it’s salmon, or steak


¼ c Orange Juice (I don’t always have this around so I’ll squeeze what I can after I’ve segmented the oranges and add juice from lemons or limes which I’m more likely to have on hand)

⅓ c Olive Oil

1 tbsp Dijon Mustard

Salt & Pepper

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