Veggie Farro Salad

We made this salad for dinner last night, along with some amazing chicken kabobs and it was just TOO good not to share with you all. It is so easy, can be customized to your liking (you can sub halloumi for feta, or any of the veggies with what you have on hand) and is PERFECT for upcoming summer BBQs and gatherings. Enjoy!


For the salad

  • Mango
  • Pistachios
  • Farro
  • Asparagus
  • Cherry tomatoes
  • Red onions
  • Avocado
  • Cucumber
  • Halloumi

For the dressing

  • 1/3 cup olive oil
  • 2 tbs honey mustard
  • Pinch of onion salt
  • Pinch of garlic powder
  • Splash of apple cider vinegar
  • 1 lemon, juiced


  • Cook the farro according to package instructions (we made our salad for a large group and used about 3 cups, but you can use less according to how many people are eating)
  • While the farro cooks, chop all ingredients aside from the halloumi
  • Once the farro is cooked, allow to cool before combining with the chopping vegetables
  • Slice the halloumi into disks about 1/2 inch thick; place on a nonstick pan over low heat and sear each side
  • For the dressing, whisk together all ingredients OR place in a mason jar with the top on and shake until combined

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