Blueberry Farro Salad

blueberry farro salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 40 mins


1cup farro (wheat berries)
2cups blueberries
1cup diced celery
1cup diced red pepper
1/4cup canola oil
2teaspoons cumin
1tablespoon coriander
1/2cup diced red onion
5 green onions, chopped
1/2cup sunflower seeds, toasted
1/4cup cider vinegar
1tablespoon maple syrup
1/2teaspoon salt
Freshly ground black pepper


  1. Rinse farro and put into a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 40 minutes. Drain and rinse with cold water.
  2. Combine blueberries, celery, onions, green onions, peppers and sunflower seeds in a large bowl.
  3. Combine vinegar, oil, cumin, coriander and maple syrup in a small bowl and whisk until combined. Drizzle over faro mixture. Toss gently. Add salt and pepper and toss again.

Recipe courtesy of Tom Rockey, Green Fields Market, Greenfield, Mass.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 17g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 211mg
  • Potassium 360mg
  • Carbohydrate 38g
  • Fiber 8g
  • Sugars 9g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 70%
  • Calcium 6%
  • Iron 15%