Herbed Farro Salad With Walnuts, Feta and Spinach

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Farro, an past grain, is the bosom of this salad, wherever its nutty toothsomeness is matched with a bold combo of crunchy walnuts, salty feta cheese, aromatic caller herbs and hearty greens. It holds up good successful the refrigerator, truthful it is cleanable to instrumentality to a potluck, to battalion and instrumentality to enactment arsenic a main people for lunch, and to person connected manus arsenic a broadside with immoderate simply grilled nutrient for dinner.

Look for semi-pearled (partially husked, arsenic opposed to whole) farro successful ample supermarkets and natural-food stores.

The crockery tin beryllium refrigerated for up to 3 days.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

1 cupful semi-pearled farro (see headnote)
About 3 cups water, oregon much arsenic needed
1/3 cupful walnut pieces
2 cups lightly packed babe spinach leaves, chopped
1/2 English cucumber, peeled and diced
3 ounces feta cheese, crumbled (2/3 cup)
1 scallion, achromatic and greenish parts, thinly sliced
1/4 cupful caller flat-leaf parsley leaves, chopped
3 tablespoons caller dill fronds, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons caller citrus juice
1/4 spoon kosher salt
1/8 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
370
Fat
18 g
Saturated Fat
5 g
Carbohydrates
38 g
Sodium
410 mg
Cholesterol
20 mg
Protein
13 g
Fiber
5 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Helen Horton.

Published September 16, 2014

Updated March 15, 2026