The Forked Spoon · by Jessica Randhawa★ 5.0 (2)
Farro Salad
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 24%
CARBS 35G26% OF CAL
6G FIBER4G ADDED11G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 42G69% OF CAL
7G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain salad with nutty farro, fresh arugula, apples, walnuts, and Parmesan in a Dijon vinaigrette. Versatile as a side or light lunch with good texture and flavor balance.
mainamericansaladvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups cooked and cooled farro (see notes for cooking instructions)
- 6 cups arugula
- 1 apple (cored and thinly sliced)
- ½ cup shaved Parmesan cheese
- ½ cup chopped walnuts
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan)
- 1 clove garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 24%
CARBS 35G26% OF CAL
6G FIBER4G ADDED11G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 42G69% OF CAL
7G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 547mg
- Total sugar
- 15g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.