Spinach and Farro Salad With Citrus Ginger Dressing

4 servings
50 min

Spring is in the air, but winter hasn't given up quite yet. That is why this salad is perfect for this time of year.

It is bright and the citrus dressing really makes it fresh and gives it a bit of zip. It's also a robust salad and more like a meal with all of the veggies and farro. Feel free to sub out the farro with something lighter like quinoa or maybe some brown rice if you'd like to switch it up in honor of the warmer weather.

The spinach really holds up to the dressing and won't get all soggy by the time you put it on the table and everyone helps themselves.

This salad makes it easy to eat the rainbow!

Perfect for any time of the year!

A great make-ahead dish!

Spinach and Farro Salad With Citrus Ginger Dressing
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the Salad
  • 1 cup uncooked farro
  • 2 cloves garlic, minced
  • 2 cups of water
  • 4 cups of baby spinach, packed
  • 2 cups of chopped peppers (red, yellow, orange or any combination)
  • 1 1/2 cups cut up raw green beans
  • 1 cup chopped carrot
  • 2 spring (green) onions, thinly sliced (about 2/3 of a cup)
For the Dressing
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons lime juice
  • 1/2 teaspoon ground ginger
  • pinch of salt
For the farro
In a medium pot, saute the garlic in a small splash of olive oil till just fragrant; about 30 seconds --do not let it burn or it will be bitter.
Add the farro and water and stir to combine. Bring to a boil, then cover and turn the heat down to simmer. Simmer the farro till tender but not mushy, anywhere from 20-30 minutes. Remove from heat and allow to cool. Strain out any excess water.
For the salad
While the farro cooks, prepare your vegetables.
Place the spinach, peppers, green beans, carrots and onion into a large bowl.
Add the farro when it is cooled and toss to combine.
In a small bowl or jar with a lid, combine all ingredients for the dressing. Pour over the spinach, veggie, farro mixture and toss to combine.
Refrigerate the salad for an hour or so to allow everything to cool and all the flavors to combine.
  • If you don't have farro, try using quinoa or brown rice.
  • You can use freshly grated ginger instead of ground, but you will need half of a Tablespoon instead of half of a teaspoon.
Ann - Can’t Beet Plants
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