In a large bowl, pour in the cooled farro then throw in all the prepped ... I always end up using all the dressing. Top with the feta and serve. Any leftovers will keep in the fridge for three ...

Farro, buckwheat and quinoa are just a handful of the grains we like to add to savory salads. Whole grains are a great way to bulk up a simple green salad, and can even add protein and fiber.

Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice. Each serving provides ...

Taste and season with more salt and olive oil as desired. Assemble salad: Put farro in a large bowl. Drizzle on vinegar and season with a big pinch of salt and chile flakes. Toss thoroughly.

Fill a medium pot with salted water and bring it to a boil over high heat. Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside. Meanwhile, place celery root ...

Drizzle the dressing evenly over the salad, then top with the remaining farro and the mint. Sprinkle lightly with salt and black pepper and serve at room temperature. When people first began ...