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Farro Salad w/ Edamame & Pine Nuts

White Bowl of farro, and edamame with a small bowl of toasted pine nuts and another small wood ball with a portion size of the dish topped with feta. side view.
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EatSimpleFood.com

I'm feeling spring coming with the fresh flavors of basil, edamame, lemon, and pine nuts but still honoring a bit of fall & winter with the hearty & earthy farro in this recipe.

Ingredients

Units Scale
  • 1 1/2 cups uncooked farro
  • 1/2 cup pine nuts, toasted
  • 1/2 cup fresh lemon juice (~ 3 lemons)
  • 1/2 cup olive oil
  • 1 1/4 tsp salt
  • 1/4 tsp black pepper
  • 16 oz frozen shelled edamame, defrosted
  • 1/3 cup red onion, diced finely
  • 2 loose cups basil, chopped
  • 1/2 cup feta crumbles - as garnish

Instructions

  • Cook farro according to package instructions.  I find that adding more water than needed and draining it off like pasta makes the perfect farro.  Cool drained farro and set aside in a large bowl.
  • Bring a small pan to medium heat and add the pine nuts to pan.  Toast ~ 2-3 minutes or until fragrant and brown.  Careful - pine nuts are expensive and burn easy so don't walk away from the pan!  Set aside on a plate.
  • In a small bowl mix together lemon, olive oil, salt and pepper to make a dressing.
  • When farro is cool add defrosted edamame, red onion, basil, and pine nuts.  Toss with the dressing.  Garnish with feta crumbles.  Add salt & pepper to taste.  Happy Eating!  Beckie

Notes

 

  • Wanna bring your game up a notch?  Zest one or two of the lemons before juicing and throw that in the mix too.
  • Forgot to defrost the edmame?  No problem, just microwave on power level 7 for ~ 2 minutes or until warm.