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Farro Salad
with warm mustard potatoes and green beans / soft boiled eggs / olive herb vinaigrette

Active: 40 minTotal: 40 min

These warm, hearty dinner salads are loaded with protein-rich farro, eggs and white beans. Add roasted potatoes and green beans and finish with a tangy herb vinaigrette. Toss all the ingredients together or serve them separately and assemble salads at the table.


Olive Herb Vinaigrette:
  • Parsley - 1 Tbsp, leaves torn
  • Garlic - 1 clove, peeled
  • Lemon juice - 1 tsp
  • Olives, any mix of pitted black and green - 1/4 cup
  • Oil, olive - 3 Tbsp
Farro Salad:
  • Farro, semi-pearled / husked (uncooked) - 2/3 cup
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Eggs - 4
  • Mixed greens - 5 oz
  • Cheese, feta - 4 oz, crumbled
Warm Mustard Potatoes and Green Beans:
  • Potatoes, baby or new - 1 lb
  • Green beans - 12 oz, 1” / 2.5cm pieces
  • Oil, cooking - 1 Tbsp
  • Mustard, Dijon (use whole grain mustard if you have it) - 3 tsp
  • Honey - 1 tsp
  • Oregano, dried - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Boil potatoes - Double if making Wednesday’s meal. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 18 to 20 minutes. Drain and rinse under cool water. If potatoes are too large to eat in one bite, slice in half or quarters. (Can be done up to 5 days ahead)
  2. Cook farro - Double if making Thursday's meal. Combine farro, water, and some salt in a saucepan (use a 4:1 water to farro ratio, as in 4 cups of water / 1 cup of uncooked farro). Bring to a boil and simmer covered for 25 to 30 minutes, until farro is al dente (i.e., tender but still chewy). (Can be done up to 5 days ahead)
  3. Make vinaigrette - Tear parsley leaves, discarding stems. Peel garlic. Combine parsley, garlic, lemon juice, olives and olive oil (the portion for vinaigrette) in a food processor (alternatively, you can finely chop all ingredients by hand and then mix with olive oil). Process until smooth. (Can be done up to 5 days ahead)
  4. Green beans - Chop green beans into 1” / 2.5cm pieces. (Can be done up to 5 days ahead)
  5. Beans - Drain and rinse.


  1. Heat oven to 400F / 204C.
  2. While oven heats, whisk together cooking oil, mustard, honey and oregano. Toss with green beans and cooked potatoes (remember to reserve half the potatoes if doubled). Season with some salt and pepper. Spread on a sheet pan and transfer to the oven. Bake until green beans are tender and potatoes are golden brown, 10 to 12 minutes.
  3. While vegetables cook, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
  4. If farro was made ahead, reheat briefly in the microwave just to take the chill off (remember to reserve half if doubled).
  5. Peel eggs and slice in half.
  6. Assemble salads by topping greens with beans, potatoes, green beans, farro and eggs. Crumble cheese over top and dress with vinaigrette at the table. Enjoy!

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This meal has 37 reviews

Very flavorful, and a good use of parsley from the garden!

By: Michael
Posted: Sep 14, 2016
Diet: Original

The olive gremolata was very tasty and was great on top of the fish. The potatoes/green beans didn't have any flavour which was disappointing.

By: Vickie
Posted: Sep 14, 2016
Diet: Original

If you're getting fresh green beans, you should definitely steam them before putting them in the oven with the potatoes. Our green beans needed an extra 10-15 minutes in the oven to become tender! Everything else was delicious!

By: Brian
Posted: Sep 13, 2016
Diet: Original

Wow, was worried about no meat, but it was plenty of food and delicious! With no prep done, there were lots of pots on the stove, hopefully that will make Thursday's dinner easier. That said, I did not have time to cook the potatoes on the stove and then again in the oven, so I just added the honey mustard sauce to the boiled potatoes along with steamed green beans and it was delicious. I tend not to have luck roasting green beans anyway. The olive dressing was challenging in my blender and a little garlicy for me but very flavorful and the feta really brought all of it together. Favorited.

By: Shawn
Posted: Sep 13, 2016
Diet: Vegetarian

made it with halibut since that's what we had on hand. Felt like the serving size of fish was a bit small. After reading a few other reviews I steamed the beans for a minute in the microwave before cooking and that seemed to get them cooked evenly with the potatoes. All in all a great meal!

By: Noami
Posted: Sep 13, 2016
Diet: Original

The green beans didn't cook as fast as the rest. I will try pre-cooking them next time.

By: Lucie
Posted: Sep 12, 2016
Diet: Paleo