Got a bunch of veggies in the fridge and not sure how to use them?
This delicious, plant-based salad is a hit year round! You can mix and match the veggies you use based on what is seasonally available (or in your fridge).
Prep Time: 15-minutes to prep (chopping, shredding, & boiling water* for farro).
*Substitute vegetable broth instead of water for more savory farro.
Cook Time: 30-minutes to make (includes cook time for farro).
Serves: 4-6 people
Farro, the grain used in this salad, is an ancient grain high in fiber and antioxidants, and a good source of protein (6 grams per 1/4 cup).
2 cups farro
2 cups shredded kale
1 cup broccoli
1 cup diced bell pepper
5 asparagus stalks (diced)
1 packet tempeh (diced)
1 cup baby bella mushrooms
1/2 cup sliced kalamata olives
2 tbsp avocado oil
2 tbsp white wine vinegar
1/4 cup vegetable stock
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp minced garlic
Salt & pepper
. . .
Cook farro according to directions
Sauté veggies & tempeh in olive or avocado oil (keep kale & olives for serving)
Whisk dressing ingredients
Place bed of fresh kale on plate
Serve farro, sauteed veggies, & tempeh
Top with dressing & olives