Photo: Taylor Ellingson
Moroccan Farro Salad is a light but filling salad with Moroccan spices, whole-grain farro, and tons of vegetables! Perfect for a side dish or a light meal.
Recipe
Prep time: 25 minutes
Cook time: 25 minutes
Serves: 6-8
For the salad:
- 1 1/2 cups dry farro, cooked according to package
- 2 carrots, shredded
- 3 cups chopped kale
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/2 cup golden raisins
- 1/4 cup slivered almonds
For the dressing:
- 3 Tbsp. olive oil
- 1/3 cup plain Greek yogurt
- 1 tsp. apple cider vinegar
- 2 tsp. curry powder
- 1/4 tsp. turmeric
- 1 tsp. salt
- 1/4 tsp. pepper
Instructions:
In a large bowl combine farro, carrots, kale, garbanzo beans, raisins and almonds and stir to combine. Add all dressing ingredients and stir to combine. Serve immediately or store in refrigerator until ready to eat.
Notes
The prep time and cook time will overlap because while the farro is cooking (which usually takes 20-25 minutes), you can be chopping and prepping the rest of the salad. So it will not take 50 minutes total, if you do the prep work for the rest of the salad while the farro is cooking.
Taylor Ellingson is a local food blogger at Greens & Chocolate.
