Farro and Pea Salad
Farro and Pea Salad with mint and feta is flavorful and delicious! The vibrant green color speaks to the freshness of this springtime side dis, or vegetarian main course.
Servings: 5 cups
Calories: 300kcal
Equipment
Ingredients
- 1¼ cups uncooked farro
- 1½ cups beef broth or vegetable broth OR water
- 2 tablespoons butter
- 1½ teaspoons coarse salt divided
- ¾ teaspoons pepper divided
- 1 bag (16 ounces) frozen peas thawed
- 1 bag (8 ounces) frozen corn thawed
- ¼ cup chopped scallions
- 3 tablespoons chopped mint
- ¼ cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon Mustard
Instructions
- Rinse the uncooked farro under running water.
- In a medium stockpot, bring the broth (or water), butter, 1 teaspoon salt, and ½ teaspoon pepper to a simmer.
- Add the rinsed farro to the stockpot and cover.
- Simmer the farro for approximately 30 minutes (or until all the liquid is absorbed).
- Meanwhile, add the thawed peas and corn to a large bowl.
- Add the cooked farro to the peas and corn.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon.
- Pour the vinaigrette over the farro and pea salad and stir well.
- Season with the remaining salt and pepper.
- Stir in the chopped scallions, mint, and feta cheese.
- Serve warm or chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight freezer container or zip top bag for up to 4 months. Thaw in the refrigerator and heat before serving.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 41g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 971mg | Potassium: 329mg | Fiber: 8g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
