Feeling the fresh spring vibes here with this oh so pretty farro salad with arugula, snap peas, radish slices & feta. Topped with fresh basil, mint & toasted pine nuts, then dressed with a very simple lemony vinaigrette.  Just what you need to add a little brightness to your lunch repertoire or list of fresh & healthy dinner ideas.  You can even prep everything a day ahead and keep in fridge for super snappy assembly the next day! 

[ingredients title=”What you’ll need”]

  • 1 cup uncooked farro
  • 5-6 radishes, paper thinly sliced
  • ¼ cup pine nuts
  • Juice of 1 lemon (about ¼ cup)
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • Salt and pepper, to taste
  • 5 ounces arugula
  • 8 ounces sugar snap peas, sliced diagonally
  • ½  cup crumbled feta


[directions title=”Prep + Cook”]

  1. Follow cooking directions for the farro.  Once cooked, let cool. 
  2. Heat oven to 325 degrees F.  Spread pine nuts on a small jelly roll pan and toast in oven for about 5-6 minutes.  Remove and let cool.
  3. Slice radishes as thin as possible and sugar snap peas diagonally, then set aside.  Chop ¼ cup mint and ¼ cup basil and also set each aside until you are ready to assemble the salad.
  4. For the vinaigrette, in a small bowl, whisk together the olive oil and lemon juice.  Season with salt and pepper, to taste. 
  5. To assemble the salad, pour the cooled farro into a large bowl.   Add the chopped basil & mint and about ¼ of the vinaigrette. Combine gently. 
  6. Add the arugula, sugar snap peas, radishes, pine nuts & feta along with remaining vinaigrette to the farro mixture.  Gently toss to combine and season with salt and pepper, to taste.  Serve at room temp & ENJOY!


Serves 4

Share your creations with us by tagging #mixmytable

Author:  Jennifer Kuhar