Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 12 cups

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.

Farro and Blueberry Salad


  • 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


  1. 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.
  2. 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.
  3. 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 (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Phoenix Jacques2 weeks ago
Do you want to report this comment as inappropriate?

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.

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
about the author

Nancy Macklin

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. Nancy 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.

Farro and Blueberry Salad see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap