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    Home » All Recipes » Healthy Salads + Grain Bowls

    Vegan Snap Pea Arugula Farro Salad

    Published: Jun 19, 2019 · Modified: Sep 17, 2021 by Megan · This post may contain affiliate links.

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    salad with text "vegan snap pea farro arugula salad with lemon garlic dressing".

    This Vegan Snap Pea Arugula Farro Salad features the best greens of spring and will definitely be a salad you'll be making all season long! Grain salads are truly the best because they require very little cooking time, are great as leftovers, and can feature any ingredient that is currently in season!

    a plate filled with arugula, farro, radish slices, charred snap peas, and pine nuts

    How to make a vegan farro salad

    There are a couple of key components to any great grain salad. While I used specific ingredients in this recipe, I hope you can walk away from this blog post ready to make any grain salad at home! So without further ado here's what you need:

    One: A Hearty Grain

    I mean it is a grain salad after all! Farro is probably one of my favorite grains because of its nutty flavor.

    It's also high in protein (8 grams per serving!) which makes it more filling than other grains. Farro isn't gluten-free, so if that's a concern you can always swap it out with quinoa, millet, buckwheat, or even brown rice.

    No matter what grain you use, my biggest piece of advice is to ALWAYS cook your grains in the vegetable broth for more flavor!

    Salad Ingredients including charred Snap Peas, pine nuts, radish, arugula, pea shoots, and farro

    Two: Add Fresh Leafy Greens

    I used arugula in this farro arugula salad for the simple fact that...I have an arugula addiction! Arugula has a peppery taste that is SO addicting and adds much more flavor than boring iceberg lettuce. 

    I also added in some fresh pea shoots because they add more pea flavor and taste amazing. Pea shoots can be hard to find in some geographies, so you can always replace them with microgreens or sprouts.

    Fresh greens like arugula and pea shoots perfectly complement the heartier denser grains like farro in a salad. If arugula isn't your thing, you can also swap it out with any other lettuce such as spinach, kale, or even romaine!

    Three: Top with Something Crunchy & Something Warm!

    What really makes a salad go from boring to amazing is a combination of textures.

    The grain provides something smooth and chewy, the lettuce provides a fresh subtle bite, but now it's time for some crunch!

    On the fresh side, I added in radish, which when sliced super thin is PERFECT in salads and has a really mild flavor. Then I charred some snap peas and toasted some pine nuts for something cooked and saltier in this vegan grain salad.

    Two salad plates filled with arugula, grilled snap peas, farro, pine nuts, and radish slices alongside a container of lemon garlic dressing and extra salad ingredients

    Four: Make A Really Good Homemade Vegan Dressing

    I'm definitely on team homemade dressing 99% of the time.

    To make the Lemon Garlic dressing in this recipe all you need to do is blend some garlic, lemon, apple cider vinegar olive oil, salt, and pepper together for a creamy delicious dressing!

    If lemon and garlic aren't your preferences, you can also use any store-bought salad dressing for this farro arugula salad.

    How to store salad leftovers

    For this vegan farro salad, I actually recommend storing each ingredient separately.

    When you're ready to eat simply add the ingredients together in a dish and top with your dressing. If you do need to bring this with you for lunch, definitely store the dressing separately until you are ready to eat or it will make your greens soggy.

    If you're on the hunt for new storage containers I absolutely love these glass storage containers.

    And for salad dressing, this Evriholder Dressing-2-Go is my favorite to-go container!

    lemon dressing being poured onto a plate of salad with farro, arugula, snap peas, radish

    This Snap Pea Arugula Farro Salad is vegan, nutritious, and easy to store as leftovers so that you have a healthy lunch or dinner waiting for you all week long. I truly hope you love this easy and delicious farro grain salad as much as I do. Enjoy!

    -TSG

    More healthy dishes full of fresh veggies you will love:

    • flour tortillas filled with mushrooms, chimichurri sauce, purple cabbage, with extra limes and a bowl of chimichurri sauce on the side
      Portobello Mushroom Tacos with Cilantro Chimchurri
    • Vegan Chickpea Quinoa Arugula Salad with Lemon Garlic Dressing
    • Roasted Heirloom Tomato and Vegan Pesto Sourdough Toasts
      Roasted Tomato & Pumpkin Seed Pesto Toasts
    • tahini-quinoa-bowls-1
      Veggie Quinoa Bowl with Cilantro Tahini Dressing

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    A plate filled with arugula, radish, farro, snap pea, pea shoot salad with lemon dressing

    Vegan Snap Pea, Arugula, & Farro Salad

    This vegan farro salad combines cooked farro, fresh arugula, charred snap peas, toasted pine nuts, radish, and pea shoots with a creamy garlic dresssing for the perfect Spring salad!
    4.67 from 3 votes
    Print Pin
    Course: Healthy Salads + Grain Bowls
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 38 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Salad Ingredients

    • 1 cup dried farro
    • 3 cups vegetable broth
    • 1 Tbsp avocado oil
    • 2 cups snap peas
    • ½ tsp chili flakes
    • ½ tsp garlic powder
    • 2 Tbsp pine nuts
    • 3 radishes thinly sliced
    • 2 cup pea shoots (can be replaced with microgreens or sprouts)
    • 4 cups arugula

    Lemon Garlic Dressing

    • 2 Tbsp fresh lemon juice
    • ¼ cup olive oil
    • 1 Tbsp apple cider vinegar
    • 1 garlic clove
    • salt & pepper to taste

    Instructions

    • Add your dried farro and vegetable broth to a pot and bring to a boil. Reduce the heat to a simmer and cook about 30 minutes until the farro is tender and chewy. Drain any excess water from the pot and set aside to cool to room temperature.
    • While the farro is cooking, cook your snap peas. Add 1 Tbsp of oil to a cast iron skillet and turn on the heat. Once hot, add in the snap peas, chili flakes, and garlic powder. Cook on high for 5-8 minutes until snap peas are blistered. Add in the pine nuts for the last 1-2 minutes so they get slightly toasted. Season with salt and pepper to taste and set aside to cool to room temperature.
    • While the farro and snap peas are cooling, make your dressing. Add the lemon juice, olive oil, apple cider vinegar, and garlic clove to a blender. Blend until a smooth and creamy dressing forms and season with salt and pepper to taste.
    • Add the radishes, pea shoots, arugula, cooked farro, and snap peas to a large mixing bowl. Then, pour the lemon garlic dressing on top and mix all the ingredients together. Serve and enjoy!

    Nutrition

    Serving: 1salad | Calories: 281kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 498mg | Potassium: 248mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1301IU | Vitamin C: 78mg | Calcium: 48mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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