Monday, February 2, 2015

Broccoli Farro Salad

This salad is easy to make. I make it for dinner and take lefts overs for lunch. I've only recently started adding farro to our shopping list but I love it! It makes the dish more substantial and adding whole grains is always a plus to any meal. There are many different kinds of farro and some are quicker to cook than others. I use Trader Joe's 10 minute farro but what ever you use just follow the package's directions. You can even make it ahead or make more than you will use so you have left overs!

If you can't find farro, you can substitute something else - rice, barley, bulgar wheat, quinoa etc.

Here's another farro recipe that I like: Farro & Vegetable Salad

Serves 6-8 as a side dish.


2 cups cooked farro, cooled
2 large heads broccoli, chopped into small florets
1/2 cup sunflower seeds
1/2 cup diced red onion
1 cup reduced fat mayo
1/3 cup sugar
1 tsp chipotle sauce
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp white vinegar
1/4 cup crumbled bacon (optional)
1 tsp diced red jalapeno pepper (optional)


  1. In a medium bowl, combine mayo, sugar, spices, and vinegar.
  2. In a large bowl add broccoli, farro, onion, and sunflower seeds.
  3. Add dressing and combine.
  4. Sprinkle with bacon and jalapeno, if using.


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  1. I just recently tried farro for the first time - such a versatile grain! Great recipe.

  2. Farro is wonderful, but I use quinoa so that my celiac partner can eat, too! I think this would be a wonderful flavour combination.

  3. Never tried Farro - anxious to try it!

  4. Love all broccoli salads but I especially like your addition of farro.