Farro & Green Bean Salad with Walnuts, Lentils & Dill
This hearty salad brings together chewy farro, crisp green beans, tender lentils, and toasted walnuts — all tossed in a bright lemon-dill dressing. It’s a perfect blend of textures and flavors: nutty, tangy, and herbaceous. Serve it warm or chilled as a main dish or side for grilled chicken or fish.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad
¾ cup farro, rinsed
1 cup cooked lentils (green or brown; about ½ cup dry if cooking from scratch)
200 g (about 2 cups) green beans, trimmed and halved
½ cup walnuts, toasted and roughly chopped
2 tbsp olive oil (for roasting/toasting)
Salt and black pepper, to taste
For the Lemon-Dill Dressing
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 garlic clove, minced
2 tbsp fresh dill, finely chopped
Salt and pepper, to taste
Optional Add-ins
Crumbled feta or goat cheese
A handful of arugula or spinach for greens
1 tsp honey for slight sweetness
Instructions
1. Cook the Farro
1. Bring a pot of salted water to a boil.
2. Add farro and cook for 20–25 minutes, until tender but still chewy.
3. Drain well and let cool slightly.
2. Cook the Green Beans
1. In another pot, bring salted water to a boil.
2. Add green beans and blanch for 2–3 minutes, until crisp-tender and bright green.
3. Drain and rinse under cold water to stop cooking.
3. Toast the Walnuts
1. In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant.
2. Set aside to cool slightly.
4. Make the Lemon-Dill Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, garlic, dill, salt, and pepper until emulsified.
5. Assemble the Salad
1. In a large bowl, combine cooked farro, lentils, green beans, and walnuts.
2. Pour over the lemon-dill dressing and toss gently to coat.
3. Taste and adjust seasoning — add more lemon, salt, or dill as desired.
4. (Optional) Fold in crumbled feta or arugula for extra freshness.
6. Serve
Serve warm, room temperature, or chilled.
Finish with a drizzle of olive oil and sprinkle of extra dill before serving.
Notes & Tips
To make it gluten-free, replace farro with quinoa or brown rice.
You can use pre-cooked lentils to save time.
For a creamy contrast, top with Greek yogurt or tzatziki.
Keeps well in the fridge for up to 3 days — great for meal prep.
❓ frequently asked questions FAQs
Q: Can I use canned lentils?
Yes! Just rinse and drain them before adding.
Q: Can I use another herb besides dill?
Absolutely — parsley, basil, or mint also work beautifully.
Q: Can I serve it warm?
Yes, it’s delicious both warm and cold. For a cozy version, toss everything while the farro and beans are still warm.
Nutritional Information
Calories: 420 kcal
Protein: 17 g
Carbohydrates: 52 g
Fat: 18 g
Fiber: 10 g