Roasted Mushroom and Green Bean Farro Salad - Karyl's Kulinary Krusade
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5 from 6 votes

Roasted Mushroom and Green Bean Farro Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Keyword: Roasted Mushroom Green Bean Farro Salad, Roasted Vegetables
Servings: 2 People


  • 1/2 cup farro
  • 1 cup vegetable broth
  • 4 ounces baby portobello mushrooms, quartered
  • 1/3 pound green beans, cut into bite-sized pieces
  • 16 asparagus spears, cut into bite-sized pieces
  • 1/2 cup yellow onions, sliced 1/2" thick
  • 4 cloves garlic, lightly smashed
  • 1/2 cup chickpeas, dry or canned
  • 1/2 Tablespoon avocado oil
  • 1/2 teaspoon thyme, chopped
  • Salt and pepper, to taste
  • 1 Tablespoon sliced almonds
  • 1 Tablespoon Balsamic Vinegar (I use Lucero)
  • 2 Tablespoons dried cranberries
  • 2 ounces feta or goat cheese, crumbled (optional)


  • DRY CHICKPEAS: soak in hot water for at least 4 hours. Add to pressure cooker and cook for 10 minutes. Drain excess water
  • CANNED CHICKPEAS: drain liquid and rinse well
  • Preheat oven to 400 degrees
  • Add sliced almonds to saute pan and toast over medium heat until they become golden brown. Do not allow them to burn. Remove and set aside
  • Toss the mushrooms, asparagus, green beans, garlic and onions in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer. Roast vegetables for 18-20 minutes. Remove from oven and add to large bowl
  • In saucepan over medium heat, add dry farro and toast for 2-3 minutes, until nutty. Add broth, bring to a boil, reduce to simmer and cook, covered, for 15 minutes
  • Add cranberries to farro, and cook for 4-5 minutes. This will naturally rehydrate the cranberries
  • Add farro and chickpeas to bowl with roasted vegetables. 
  • Portion into serving bowls, top with almonds and cheese, and drizzle with balsamic vinegar