Farro Salad with Mushrooms, Beets & Spring Greens

16 40 465
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 dash 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 465
Calories from fat 252
Calories from saturated fat 52
Total Fat 28.0 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 15.0 g
Cholesterol 14.7 mg
Sodium 1139 mg
Potassium 717 mg
Total Carbohydrate 42 g
Dietary Fiber 10.3 g
Sugars 4.4 g
Protein 16.7 g

Dietary servings

Per Portion

Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 1.9

Energy sources