Farro and Sun-Dried Tomato Salad (vegan)
This hearty vegan dish combines nutty farro, tangy sun-dried tomatoes, hearty white beans, and a creamy lemon dressing. This easy and delicious salad is packed with flavor and nutrition, perfect as a healthy lunch or a satisfying side.
Servings: 4 sservings
Calories: 572kcal
Equipment
- 1 high speed blender
- 1 large bowl
- 1 saute pan *to cook farro
- 1 frying pan *to grill onions
Ingredients
For the salad:
- 2 cups cooked farro
- 1 large white or yellow onion, sliced
- 2 tablespoons avocado oil
- 1 (15.5 oz) can of Great Northern Beans, rinsed and drained
- 1 cup greens, roughly chopped (kale, butter lettuce, baby spinach, mixed greens)
- ⅓ cup sun-dried tomatoes, roughly chopped *not in oil
For the dressing:
- ½ cup raw, unsalted cashews, soaked
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon zest
- 1 tablespoon pure maple syrup
- 2 small garlic cloves, roughly chopped
- ½ teaspoon sea salt
Instructions
- Cook the farro according to package directions. I recommend using veggie stock with a pinch of salt while cooking. Fluff it with a fork, add additional salt to taste, and transfer it to a large bowl to cool.
- Add two tablespoons of avocado oil to a pan over medium heat. Add the sliced onion to the pan and cook for about 10 minutes until the onion is translucent and fragrant. Set them aside to cool.
- Make the dressing in the blender by adding all of the ingredients, except the water, to the blender. Blend on high until nice and creamy. Turn the blender to low speed and slowly add the water, 1 tablespoon at a time until you are at the desired consistency. Set the dressing aside.
- Add the rest of the ingredients to the bowl of farro including the beans, sun-dried tomatoes, greens, and grilled onion. Last, pour the dressing over top and give it all a toss. Place the salad in the fridge to chill for 30 minutes to an hour before serving.
Notes
To store: Place leftovers in an airtight container and in the fridge for 1-2 days. Keep in mind the lettuce may become soggy but overall, farro holds up well.
Nutrition
Serving: 1cup | Calories: 572kcal | Carbohydrates: 66g | Protein: 18g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 311mg | Potassium: 1117mg | Fiber: 14g | Sugar: 10g | Vitamin A: 503IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 6mg