White dish of a farro salad recipe garnished with fresh thyme flowers.
5 from 1 vote

Farro Salad Recipe {with roasted beets}

If you're looking for an easy side dish for a special occasion or simply a fall salad to enjoy with Sunday supper, this Farro Salad Recipe is just the thing! It combines hearty farro, sautéed kale, crisp apple and savoury beet for one flavourful bite!
Course Salad
Cuisine Canadian, Italian
Keyword autumn recipe, fall salad ideas, farro recipe, side dish recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 528kcal
Author Dawn - Girl Heart Food


  • 1 cup farro -I used 'whole' farro
  • 1 lb beets -I used pre-cooked beets. See Recipe Notes below. Cook into bite-sized pieces.
  • 3-4 cups kale -leaves only, cut into strips/bite-sized pieces
  • 1.5 cups apple -about 1-2 apples, cut into small cubes
  • 3/4 cup feta cheese -cut into small cubes
  • 1 tbsp olive oil -divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp chives -minced
  • 1 tsp fresh thyme -minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Rinse and drain farro with cold water through a fine mesh sieve. Then, cook per package instructions and cool slightly (typically for one cup of farro, use 3 cups or so of water (or stock) place in a pot with a pinch of salt, bring to simmer on medium low, cover and cook for 30-40 minutes.  If there is any excess water after cooking simply drain. Fluff farro with a fork. You can add a little butter at this point too (totally optional).
    Note: I used 'whole' farro (which has the longest cooking time). If you use another variety, your cooking time will be reduced. You can always cook per package instructions, should you wish.
  • Meanwhile, roast beets (remove excess moisture by damping with a paper towel).  Toss beets in 1/2 tbsp of olive oil and 1/4 tsp each of salt and pepper. On a parchment lined baking sheet, add cubes of beets and roast on 375 F for 30 minutes, turning once.  Remove from oven and let cool.  Note: See body of post above for type of beets being used. I used 'pre-cooked' beets so my cooking time was reduced.
  • In a nonstick pan add remaining olive oil and cook kale 3-5 minutes or until it just starts to wilt. Remove from pan.
  • Place all ingredients in a bowl, along with dressing and stir to combine.  Enjoy!


  • Place all ingredients in a small mason jar, shake to combine and pour over salad.


  • As mentioned above, I used pre-cooked beets in this recipe.  If you are using raw, they will take longer to prepare.
  • As the salad sits, the colour of the beets may bleed into other ingredients, particularly the feta.  Not a big deal, though.
  • The longer the salad sits, it will absorb more of the vinaigrette.  I would toss with the vinaigrette prior to serving.
  • Also - those apples.  The longer this salad sits, the apple may oxidize. Therefore, if making this farro salad ahead of time and want to do some prep, you can prepare everything aside from the apples and then toss them in (along with the vinaigrette) when serving.
  • I used 'whole' farro here so my cooking time was about 30-40 minutes or so.  If you use 'pre-cooked' farro (or another variety), cooking time will be reduced considerably.
  • Though I didn't use them here, walnuts would make a lovely addition in this farro salad.
  • See body of post for more tips/variations.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 528kcal | Carbohydrates: 69g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 863mg | Potassium: 845mg | Fiber: 12g | Sugar: 20g | Vitamin A: 5265IU | Vitamin C: 72.1mg | Calcium: 260mg | Iron: 3.2mg
Nutrition Facts
Farro Salad Recipe {with roasted beets}
Amount Per Serving
Calories 528 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 25mg8%
Sodium 863mg38%
Potassium 845mg24%
Carbohydrates 69g23%
Fiber 12g50%
Sugar 20g22%
Protein 13g26%
Vitamin A 5265IU105%
Vitamin C 72.1mg87%
Calcium 260mg26%
Iron 3.2mg18%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.