Farro Salad


Yield: 6 People


Work: 40 Minutes


Total: 45 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Pan melt 2 Tbsp butter and sauté Carrots until golden and tender, approximately 3-5 Minutes. Add Roasted Roots to heat up.

  • Add Farro, Summer Squash, Tomatoes, Mint, and Cheese to a Bowl. When Carrots and Roasted Roots are cooked, add to Bowl as well.

  • Mix all ingredients together, then season with Apple Cider Vinegar and Salt.


  • Try adding Easy Bake Bacon or topping with a fried Egg or Poached Egg.

  • Add any fresh Herbs you have on hand.

  • Try different varieties of Tomatoes, even baby Tomatoes!


  • 1 Cup Cooked Farro Grain

  • 1 Large Summer Squash, sliced thin on Box Grater

  • ½ Cup Roasted Roots, cut into 2” pieces

  • 2 Medium Carrots, peeled and rounds sliced on Box Grater

  • 1 Cup raw Tomatoes, chopped

  • ½ Cup Cheese, shaved

  • 2 Tbsp Butter

  • ¼ Cup Apple Cider Vinegar

  • 4 Sprigs Mint, stemmed and chopped

  • Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Saute Pan

  • Spoon

  • Box Grater

  • Airtight Container


  • Airtight Container in a Refrigerator for up to 5 days.


Questions about this recipe? Ask Chef Pierson!