Crispy Farro Salad with Peas and Feta for a Fresh Bite

This Crispy Farro Salad with Peas and Feta is a vibrant, nutrient-rich celebration of freshness, perfect for a light lunch or dinner.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Healthy, Mediterranean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Cooked Farro Can use quick-cooking farro for convenience.
1 cup Snap Peas Can substitute with green beans if unavailable.
1 cup Radishes Thinly sliced.
1 cup Feta Cheese Can swap for vegan feta.

For the Dressing

1/4 cup Olive Oil High-quality extra virgin is recommended.
2 tbsp Apple Cider Vinegar Can substitute with lemon juice.
1 clove Garlic Fresh is preferred.
1 tbsp Honey or Maple Syrup Use maple syrup for vegan option.
2 tbsp Chives Freshly chopped.
1 tbsp Dill Can use fresh or dried.
1 tbsp Basil Fresh enhances flavor significantly.
to taste Salt and Pepper Always adjust to taste.
1-2 tbsp Water Used to thin the dressing.

Equipment

Oven
baking sheet
Blender
mixing bowl

Method

Instructions

Preheat the oven to 425°F (220°C).
Spread cooked farro and snap peas on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast for 12-15 minutes, removing snap peas once bright green and tender-crisp. Continue roasting farro for an additional 15 minutes until golden.
Blend dressing ingredients in a blender until smooth, adding water to reach desired consistency.
Combine roasted farro, snap peas, radishes, and feta in a bowl.
Dress the salad with the blended dressing and toss gently. Serve immediately or chill slightly.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 41gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best taste, add dressing just before serving to maintain crispiness.

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