Farro Salad With Blueberries and Lemon Dressing

Farro and fennel bring earthy flavors to this fresh salad, while blueberries add juicy sweetness. A zesty lemon dressing rounds it all out. Be sure not to drain off all the farro cooking liquid without saving a little to use in the dressing.

By Nancy Macklin, RDN,


  • 1 cup chopped red onion
  • 4 cups low-sodium vegetable broth
  • 2 cups pearled farro
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • 4½ teaspoons pure maple syrup
  • 1 tablespoon chopped fresh oregano
  • 4 cups fresh baby spinach
  • 2 cups fresh blueberries
  • 1 fennel bulb, trimmed, halved, cored, and very thinly sliced
  • ½ cup sliced scallions (green onions)
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup sliced almonds, toasted


  • In a large saucepan cook red onion over medium 2 to 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add broth and farro. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until farro is soft but still chewy in the center. Reserve ⅔ cup of the cooking liquid. Drain the remaining liquid. Rinse farro with cold water; drain. Let cool.
  • Meanwhile, for dressing, in a small bowl combine the reserved cooking liquid and the next four ingredients (through oregano). Toss half the dressing with the farro.
  • In an extra-large bowl combine farro mixture, spinach, blueberries, fennel, and scallions. Pour remaining dressing over salad; toss to coat. Season with salt and pepper. Sprinkle with almonds.

Comments (4)

(5 from 3 votes)

Recipe Rating

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Pamela Feldhues

I was looking at this recipe and wondering…is it any good? I hate wasting produce and grains! (Who doesn’t?) But I’m so excited to say this is fabulous! I only used 1/4 of red onion, and none of the green onion, but it still was really good! And I loved the dressing!


So delicious. Everything goes together very well and all the different layers of flavour make this a keeper.

Phoenix Jacques

I never would have thought to put these ingredients together and was VERY hesitant when a friend suggested we try it. It was great! I will make again.


Same here. I was pleasantly surprised at how delicious it was and am making it again for dinner tonight.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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