“Introducing a dish that embodies wholesome goodness and vibrant flavors: White Bean and Farro Salad. This delightful salad marries the nutty richness of farro with the creamy texture of white beans, creating a symphony of taste and texture. Packed with wholesome ingredients and tossed in a tangy vinaigrette, it’s a dish that not only satisfies the palate but also nourishes the body. Whether enjoyed as a refreshing side or a hearty main course, this White Bean and Farro Salad is sure to become a staple in your culinary repertoire.”

  1.  2 cups cabbage shredde
  2.  1 cup cherry tomatoes halved
  3. 1 cup grapes halved
  4.  8 oz farro cooked and cooled
  5. 1/4 red onion dice
  6. 3 roasted baby bell peppers
  7. 1 avocado chopped
  8. 1 can white beans drained
  9. 2 persian cucumbers chopped
  10. 1 handful fresh dill chopped
  11. 2 tbsp fresh mint chopped
  12. 3 tbsp vegan yogurt
  13. 1 lemon squeezed
  14. 1 tbsp date syru
  15. salt and pepper


  1. Prepare the farro as directed on the package, drain, rinse with cold water, and then thoroughly drain for salad.
  2. To roast peppers, place them whole on a sheet pan and bake for five minutes at 400 degrees. Put away to cool. Remove the seeds and cut into little pieces.* To make the dressing, thoroughly combine the yoghurt, lemon, date syrup, and a little amount of salt and pepper.* Combine the cabbage, tomatoes, grapes, onion, cucumbers, beans, farro, avocado, and dill in a large mixing dish.
  3. Check for salt and add more if necessary.

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