This salad uses our recently posted recipe for an oil free vegan winter kale pesto. This kale pesto is what we tend to make when basil is not in season. It's really hard to find basil where we are in any quantity even when it is in season, so we largely grow and use our own. But it is only for such a short period of time, the rest of the year we make pesto from other primary ingredients like kale or spinach.
But what to make with that vegan pesto? Obviously pasta and as a sandwich spread are two easy options. We also mix it into a dressing base. But what about salads? I have found that pesto goes great with farro, a healthy whole grain that cooks on the stove in about 30 minutes.
This simple plant-based salad is easy to make, and because of the whole grain addition it's very filling. The pesto gives it a great flavor, which you can easily adjust to taste. I add spicy garlic to boost the flavor, and cook the farro in vegetable broth to do the same.
The vegetables can easily be adjusted to whatever you have on hand.
Farro Salad with Pesto, Tomatoes, Spinach and Peas
- 1 cup farro Uncooked measurement. Cook in vegetable broth if desired (extra flavorful).
- 2 cups spinach
- 1 cup cherry tomatoes Or other fresh tomato cut into chunks.
- 1 cup snap peas
- 1/4 cup kale pesto Click for recipe. Oil free vegan recipe. Adjust to taste depending on amount of vegetable you desire.
- 3 cloves garlic Or more, to taste.
- Salt and pepper. Optional, to taste.
- Red pepper flakes To taste
- Oat cream drizzle To taste. Recipe coming soon.
- Lime juice drizzle To taste
- Cook the farro according to package directions. I cooked mine in low sodium vegetable broth, which enhances the flavor of this salad.
- While the farro is cooking, chop the cherry tomatoes and snap peas in half and mince the garlic. Add the spinach, tomatoes, snap peas, garlic, pesto to a large bowl.
- When the farro finishes cooking, add it to the bowl and toss to combine well.
- Season with salt and pepper (optional), and garnish with red pepper flakes, an oat cream or lime juice drizzle.
This salad keeps in the fridge overnight relatively well, even after you toss it in the pesto. It's not quite as good as when it's made fresh, but it is still edible I find.
You can also opt to make the farro in advance and serve this salad chilled. I would recommend combining the pesto and farro while the grain is warm to help combine it with the pesto (which is quite dense). You could also warm the pesto a bit so it's easier to combine if you don't do it while the farro is warm.
Latest posts by Jen deHaan (see all)
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
- Citrus herb chickpea salad sandwich recipe (Oil free, vegan) - January 23, 2020
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