Arugula Farro Salad | Kathy's Vegan Kitchen

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat and adds a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

In a blender, add 1.5 cups of water, 0.5 cups of red wine vinegar, 1 tsp of Italian seasoning, a pinch of salt, and a pinch of pepper.

Add 1 tbsp of tahini to the blender, followed by 2 tbsp of unsweetened plant-based yogurt, 0.5 tbsp of maple syrup, 0.5 tsp of garlic powder, 0.5 tsp of onion powder, and 0.5 cups of sun-dried tomatoes.

Blend all ingredients until smooth and pour into a container to chill in the refrigerator.

To cook the farro, combine 1 cup of dried farro, 2 cups of water, and a couple pinches of salt in a pan without boiling the water first.

Boil the mixture for 20 to 25 minutes, leaving the lid off to prevent excess moisture.

Once cooked, let the farro cool completely at room temperature, then refrigerate until cold.

In a large bowl or platter, layer arugula, romaine lettuce, 2 avocados, 1 can of rinsed and drained white beans, 0.5 cups of red onion, 0.5 cups of cucumber, 0.25 cups of black olives, and 1 cup of cooked red beets.

Crumble 0.25 cups of tofu feta cheese over the salad and distribute evenly across the layers.

Serve the salad with the sun-dried tomato dressing made earlier.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens