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Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

My Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. I hope you enjoy it as much as we do!

This Vegan Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. Get the recipe on MarlaMeridith.com

 10 ounces dried Farro
 2 tbsp extra virgin olive oil
 1 small yellow onion (3/4 cup), diced
 3 cloves garlic, minced
 3 cups baby spinach
 1 cup baby peas, fresh or frozen
 3 tbsp soy sauce or Tamari
 1 tbsp fresh lemon juice
 splash of dry white wine
 1/4 tsp ground black pepper
 salt to taste
 1 cup dried cherries
 1 cup toasted pecans, chopped
 freshly chopped parsley to garnish
1

Soak and cook the Farro to package directions. Drain and let cool to room temperature.

2

Heat the oil in a large skillet over medium heat, when hot add the onions. Sauté for about 5 minutes until fragrant and softened. Add the garlic, sauté for a minute. Add the peas, spinach, soy sauce lemon juice, wine and pepper. Mix together well and cook a few minutes until the spinach wilts, about 1-2 minutes.

3

In a large bowl, toss the Farro with the vegetable mixture. Season to taste with salt.

4

Fold in the dried cherries and nuts. Serve at room temperature or cool.

Nutrition Facts

0 servings

Serving size

6 servings