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Moroccan Farro Salad

 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.

After a week full of birthday week celebration for Marc’s birthday last week, I’m ready for a little vegetable reset.  Between the super delicious birthday dinner at Marc’s favorite restaurant,  the donut party we had the morning of his birthday, and the TWO cakes I made (he couldn’t decide between white and chocolate cake and I didn’t want him to have to!), I’m feeling a little…puffy.

So last week I made a “detox” kale salad, which I’ll also be posting this week, and this week I made this Moroccan Farro Salad.  This salad is actually super similar to my Moroccan Couscous Salad, which I made years ago back in grad school.  I used to make it all the time for a quick and healthy lunch and then for some reason forgot about it.

Moroccan Farro Salad

Last week a high school friend posted on Instagram her Moroccan Quinoa Salad and I immediately knew I had to make my version again.

This time instead of couscous I used farro.  While I cook a lot with quinoa and rice, I’ve been trying to branch out and cook with different whole grains.  I have found that farro is one of my favorites.  It gets softer than wheat berries but has more substance than something like amaranth or millet.  As far as how it tastes, it really just takes on whatever flavor you put in it.

Moroccan Farro Salad  Along with the farro, I added shredded carrots, chickpeas, green onions, and almonds, like I have in my Moroccan Couscous Salad.  I also kept the dressing the same, but instead of cranberries I used golden raisins, and I added a bunch of kale to get some greens in, too.

I absolutely love how this salad turned out.  It is super easy to whip up, full of flavor, and will be a perfect healthy lunch throughout my week!

Moroccan Farro Salad

Moroccan Farro Salad

Print Rate
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8 servings

Ingredients

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 tablespoons olive oil
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • In a large bowl combine farro, carrots, kale, garbanzo beans, raisins, and almonds and stir to combine.
  • To the bowl, add all dressing ingredients and stir to combine.
  • Serve immediately or store in refrigerator until ready to eat.
  • Enjoy!

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!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

MOROCCAN FARRO SALAD

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