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Warm Balsamic Farro and Spinach Salad
with chickpeas / strawberries / goat cheese / almonds

Active: 25 Total: 45

This combination of flavors creates one of our favorite warm weather entree salads. This recipe was last featured in 2019.



Balsamic Vinaigrette (for marinade and dressing):
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1/2 cup
  • Lemon juice - 1 Tbsp
Warm Balsamic Farro and Spinach Salad:
  • Farro, pearled and uncooked - 2/3 cup
  • Beans, garbanzo (14 oz / 387 g) - 1 can
  • Strawberries - 1 pint , quartered
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 8 oz
  • Goat cheese - 4 oz (sub feta or blue cheese)
  • Almonds, sliced - 1/3 cup


  1. Farro - Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Dice shallots. Combine shallots with vinegar, mustard, honey, oil (the portion for the vinaigrette), and lemon juice. (Can be done up to 5 days ahead)

  3. Marinate beans - Drain and rinse beans. Combine beans with half the vinaigrette (reserve the other half for dressing). Marinate for at least 20 minutes and up to 3 days. (Can be done up to 3 days ahead)

  4. Strawberries - Quarter strawberries.

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  1. Heat a skillet over medium-high heat. Add oil (the portion for the salad) and then beans (including marinade) and farro. Saute until marinade has cooked off and everything is heated through, 2 to 3 minutes.

  2. Assemble salads by topping spinach with farro, beans, strawberries, crumbled cheese, and almonds. Finish with reserved half of vinaigrette at the table. Enjoy!



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