Rainbow Farro Salad with Tahini Apple Dressing

rainbow farro salad

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If it has farro, I’m there for it. I love the nutty taste and soft, chewy texture. Farro is an ancient wheat grain that originates from Mesopotamia and makes a great alternative to rice. A cup of farro has 20 grams of fiber. Gadzooks!

Yield: 4 servings


Excerpted from THE FIBER FUELED COOKBOOK: Inspiring Plant-Based Recipes to Turbocharge Your Health by Will Bulsiewicz, MD, MSCI, Recipes by Alexandra Caspero, RD, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC.© Copyright© 2022 by Will Bulsiewicz, MD

Ingredients

1½ cups cooked farro or other short grain
1½ cups finely chopped broccoli florets
½ red bell pepper, thinly sliced
½ yellow or orange bell pepper, thinly sliced
1 cup finely shredded red cabbage
2 cups cooked white beans
2 tablespoons tahini
2 tablespoons apple cider vinegar
2 tablespoons olive oil, broth, or water
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon freshly ground pink pepper

Directions

1. In a large bowl, combine the farro, broccoli, bell peppers, cabbage, and white bean.

2. In a separate small bowl, whisk together the tahini, vinegar, olive oil, garlic, salt, and pink pepper. For a thinner dressing, whisk in an additional tablespoon or two of water. Season to taste, then add to the farro salad and toss well.

PRO TIP: To pack for lunch, toss together the farro, vegetables, and beans. Add the dressing right before serving.

FIBER-FUELED NOTE: If you are not restricting histamine, you can substitute black peppercorns for pink peppercorns.

From THE FIBER FUELED COOKBOOK: Inspiring Plant-Based Recipes to Turbocharge Your Health by Will Bulsiewicz, MD, MSCI, Recipes by Alexandra Caspero, RD, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. © Copyright © 2022 by Will Bulsiewicz, MD

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