8-Layer Farro Salad

3.5 from 2 reviews

Recharge your batteries with this wholesome, bountiful 8 layer farro salad. A powerhouse of health benefits so delicious, you’ll be asking for seconds!



  • 2 cups arugula
  • 1 cup Alessi Farro Perlato (dry)
  • 1 tablespoon extra virgin olive oil
  • 5 ounces vegan chicken cutlets
  • 1/2 cup cashew nuts
  • 1/2 cup crumbled goats cheese
  • 1 avocado (peeled, cored and sliced into small bite size pieces)
  • 1/2 cup cashew nuts
  • seeds from 1 pomegranate

Creamy dressing

  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons fat free Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon fresh lemon thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  1. Put farro in a pot with 2 cups of water and a pinch of salt. Bring to a boil, lower to a simmer and cover. Cook for about 20 minutes, or until most of the water has been absorbed.
  2. Drain farro using a colander, shake well to remove as much water as possible and set aside.
  3. In a pan over medium high heat, add olive oil and chicken and cook for 3-4 minutes, until chicken is cooked through. Transfer to a plate and set aside.
  4. Assembling the salad:
  5. In a tall flat bowl, start by placing the arugula at the bottom of the bowl. Top with farro and continue adding layers in the following order: cashews, goat cheese, avocado, meatless chicken, apples and pomegranate.
  6. For the dressing:
  7. Put all the ingredient in a jar and tightly close the lid. Shake vigorously until the mixture has emulsified. Set aside.
  8. Serve on plates and drizzle a little dressing on top before serving.


The key to picking a good pomegranate is by weighing it. The heavier it is, the more ripe and juicy.

Keywords: Recipe, main, healthy, vegetarian, gluten-free

Recipe Card powered byTasty Recipes