Grilled Vegetable Farro Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain salad built on farro with grilled zucchini, peppers, spinach, artichokes, and feta, dressed with lemon and shallot. Bright and summery, it pairs well with grilled meats or stands alone for a lighter meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 1 to 2 tablespoons olive oil or avocado oil
- Kosher salt and black pepper, (to taste)
- 3 1/2 cups cooked farro*
- 3 cups chopped spinach
- 14 oz can artichoke hearts, (quartered)
- 1 cup halved grape tomatoes
- 1/2 cup feta cheese
- 1/4 cup diced red onion
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, (minced)
- 1 small shallot, (finely chopped)
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 30M
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
- 10m
- Sodium
- 635mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 114mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.