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platter topped with salad of arugula, farro, pea shoots, snap peas, pine nuts, radish, and two salad servers.

Arugula Farro & Charred Snap Pea Salad

This vegan grain salad combines cooked farro, fresh arugula, charred snap peas, toasted pine nuts, radish, and pea shoots with a creamy lemon garlic dresssing for the perfect Spring salad!
4.75 from 4 votes
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Course: Healthy Salads + Grain Bowls
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Farro:

Charred Snap peas:

  • 1 tablespoon olive oil
  • 2 cups snap peas about 6 ounces
  • ½ teaspoon chili flakes
  • ¼ teaspoon garlic powder
  • 2 tablespoon pine nuts

Salad Ingredients:

  • 4 cups arugula about 3 ounces
  • 2 cup pea shoots (can be replaced with microgreens or sprouts, about 2 ounces)
  • 4-5 radishes thinly sliced

Lemon Garlic Dressing:

  • 2 tablespoon fresh lemon juice
  • 3 Tablespoons olive oil
  • 1 clove garlic finely minced
  • ½-1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

Cook the farro:

  • Add your dried farro and vegetable broth to a pot and bring to a boil.
  • Once boiling, reduce the heat to a simmer and cook for about 25 minutes until the farro is tender and chewy. Strain to drain any excess water from the pot and set the farro aside to cool to room temperature.

Make the charred snap peas:

  • While the farro is cooking, cook your snap peas. You can leave them as is or cut off the pointy ends if you prefer. Then, add 1 tablespoon 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 about 5 minutes until snap peas are blistered and charred.
  • Then, add in the pine nuts and toast with the snap peas for about 1 minute until browned. Season with salt and pepper to taste and set aside to cool to room temperature.

Prep salad ingredients & dressing

  • While the farro and snap peas are cooling, thinly slice the radish and set aside.
  • Next, make the lemon garlic dressing. Add the olive oil, lemon juice, finely minced garlic, salt, & pepper to a small container and shake to combine. You can also blend the dressing ingredients together if you prefer a smoother dressing.

Assemble the salad:

  • Add the radishes, pea shoots, arugula, cooked farro, and snap peas to a large platter or mixing bowl.
  • Then, pour the lemon garlic dressing on top and mix all the ingredients together. Serve and enjoy!

Notes

  • Please see the blog post for recipe tips & substitution ideas.
  • For this vegan farro salad, I recommend storing the ingredients separately and only assembling the salad and adding the dressing when you are ready to serve.
  • The charred snap peas and pine nuts can be stored in a closed container in the fridge for 3-4 days but will lose their crispy texture over time. If you're on the hunt for new storage containers I love these glass storage containers.
  • Store the lettuce and pea shoots in their original container and store them according to the expiration date.
  • The lemon garlic dressing can be stored in a closed container for about 7 days in the fridge. This Evriholder Dressing-2-Go is my favorite to-go container for liquids!

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 47g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 803mg | Potassium: 371mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1827IU | Vitamin C: 118mg | Calcium: 73mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!