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Hearty Farro Salad

Hearty Farro Salad
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!  
  • Serving Size


  • Total Time

    45 minutes


  • 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


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Combine farro, beans, shallot, Lemon Tahini Dressing, salt, and pepper in a large bowl and let stand for 10 to 15 minutes.
  5. 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!
Dinner Easy Meals Lunch Sides Vegan Vegetarian