Farro Salad with Mushrooms, Beets & Spring Greens

16 40 460
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Farro Salad with Mushrooms, Beets & Spring Greens
Health Highlights


341 gm Farro (or quinoa)
5 cup Water (salted)
2 package, sliced (8 oz) White mushrooms
2 medium stalk(s) Celery
2 medium Carrots (chopped)
1 medium White onion
2 clove(s) Garlic
1 beet(s) Beets, boiled, drained
2 cup Lettuce, spring mix (mesclun)
1/2 cup Parsley, Italian, fresh
1/2 cup Extra virgin olive oil
1/4 cup Apple cider vinegar
1/4 cup Walnuts (chopped)
2 tsp Salt
1/4 tsp Black pepper
1 cup Parmesan cheese, grated (optional)


Cook faro in a pot of boiling water with 1 1/2 tsp salt until tender, about 20-30
minutes. Drain, and rinse in colander under cold water.

Sauté in this order; onions, carrots, celery, asparagus, mushrooms, and garlic

Combine faro with sautéed veggies, Toss in greens, walnuts, and oil and vinegar.

Season with remaining salt and pepper

Garnish with shaved parmesan cheese (if using)

Nutrition Facts

Per Portion

Calories 460
Calories from fat 250
Calories from saturated fat 49
Total Fat 27.8 g
Saturated Fat 5.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 14.7 g
Cholesterol 14.5 mg
Sodium 1140 mg
Potassium 701 mg
Total Carbohydrate 43 g
Dietary Fiber 10.2 g
Sugars 4.4 g
Protein 15.0 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 1.9

Energy sources


Meal Type(s)