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Blueberry Farro Salad

  • July 21, 2014
  • 1:00 pm
Blueberry Farro Salad

YIELD 6 servings


1 cup farro (wheat berries)
2 cups blueberries
1 cup diced celery
1 cup diced red pepper
1/4 cup canola oil
2 teaspoons cumin
1 tablespoon coriander
1/2 cup diced red onion
5 green onions, chopped
1/2 cup sunflower seeds, toasted
1/4 cup cider vinegar
1 tablespoon maple syrup
1/2 teaspoon salt
Freshly ground black pepper


1. Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.

2. Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.

3. Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.

Per serving: 310 Calories, 17g Fat, 0mg Cholesterol, 211mg Sodium, 38g Carbohydrate, 8g Fiber, 7g Protein

Photography by Mark Boughton and recipe by Tom Rockey. This recipe originally appeared as Blueberry Farro Salad on

For more farro recipes on, check out the following:

Farro Salad with Apples and Spinach

Kale and Farro Soup

Chicken Cacciatore with Farro

Read more: Eating for Health, Entrees, Food, Soups & Salads, Uncategorized, Vegetarian, , , ,

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+ add your own
9:25AM PDT on Aug 9, 2014

Sounds very healthy-thanks!

3:12AM PDT on Aug 3, 2014

Forwarded to those who need or want it and will appreciate it, thanks for posting

3:23PM PDT on Jul 28, 2014

I made it! It is absolutely delicious. I have never cooked farro before, but I followed the instructions, and it cooked up with the perfect nutty texture. I didn't have celery so used some celery seed instead, and I substituted chopped fresh cilantro for the coriander, which I also did not have. YUM! Thanks again for this wonderful summer recipe!

8:38AM PDT on Jul 28, 2014

Thanks for sharing!!

8:55AM PDT on Jul 25, 2014


3:42AM PDT on Jul 24, 2014

Thank you :)

2:49AM PDT on Jul 24, 2014

Thanks for sharing.

6:38AM PDT on Jul 23, 2014

Thank you for this great recipe.

3:52AM PDT on Jul 23, 2014

Thank you for sharing!

10:31PM PDT on Jul 22, 2014

Yum , thanks

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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