Spring Farro Salad

Costco, we can’t keep going like this. You lure me into your warehouse with your discounts and convince me that I need a restaurant-sized bag of peeled garlic, a 5-pound block of cheese, a new water filter, and a new blender, when all I really needed was a bit of toothpaste. You make me lose my self-control.

Don’t even get me started on the food samples. Because of you, I have mastered the art of stalking a food station, pretending to be interested in other food products while keeping my eye on the prize, timing the perfect moment to pounce on fresh samples.

Months ago, I bought a huge bag of farro from you that I didn’t need in my kitchen. Again, it was the savings. The bag remained untouched on my cupboard, mocking me. I finally couldn’t take it anymore. I ripped open that bag and let my creativity flow in the kitchen.

Spring Farro Salad | Healthy Nibbles and Bits

I was excited to see strawberries making their appearance at the farmers market again, so I decided to add them to the salad to give it some sweet and tart flavor. This dish is easy to make and goes well as a side or a main dish!

Spring Farro Salad | Healthy Nibbles and Bits

Spring Farro Salad
Prep time
Cook time
Total time
Fresh spring fruits and vegetables and Asian seasonings give this farro salad vibrant color and great taste. Makes 4-5 servings.
Recipe type: sides, lunch, salad, dinner
Cuisine: vegan
  • 1 cup uncooked farro
  • 3 cups water (you can also use vegetable stock)
  • 3 small golden beets, peeled and chopped into ½-inch cubes (about 2 cups total)
  • ½ TBS olive oil
  • 2 small cluster tomatoes, diced
  • 3 radishes, thinly sliced
  • 3 large strawberries, sliced
  • 2 TBS diced red onions
  • 1 scallion, thinly sliced
  • 1½ TBS low-sodium soy sauce
  • ½ TBS sesame oil
  • ½ TBS granulated onion
  • 1 TBS black sesame seeds
  1. Preheat oven to 390º F. Line a baking sheet with parchment paper.
  2. Place the water in a pot over medium-high heat and bring the water to boil.
  3. Once the water has boiled, place the farro in the pot. When the water has boiled again, reduce the heat to medium, and let the farro simmer for another 20-22 minutes, or until most of the water has evaporated. Rinse the cooked farro under cold water.
  4. While the farro is cooking, toss the chopped beets with the olive oil and let it bake for 20-22 minutes, or until the beets are easily pierced with a fork.
  5. In a large bowl, mix the cooked farro with soy sauce, sesame oil, and granulated garlic. Add in the roasted beets, tomatoes, radishes, strawberries, red onions, and scallions. When everything is well incorporated, sprinkle on the black sesame seeds and stir.
  6. Serve as a side or a main dish. Store refrigerated.

Costco, you might make me purchase more things than I need all the time, but don’t worry, I’ll be back.

Spring Farro Salad | Healthy Nibbles and Bits


Spring Farro Salad | Healthy Nibbles and Bits Q: What’s your favorite spring dish?

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    • Lisa says

      Thanks for sharing this, Yuliya! I find golden beets to be slightly less sweet than red beets, but they’re definitely quite flavorful. I just get very messy when I’m cooking with red beets, so I prefer cooking with golden ones. I need to learn how to start my own garden!

    • Lisa says

      I know how you feel! I stopped cooking with red beets because I tend to create a bit of a disaster in my kitchen whenever I cook with them.

      I just checked out your sweet potato tang yuan recipe, and my mouth is watering right now! Where my family’s from, people tend to make savory tang yuan, which I love. I can’t tell you how many tang yuan balls I have rolled out when I was younger.


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