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

Active: 25 Total: 45

The combination of flavors in this fresh, spring-minded salad make it feel restaurant-worthy.
Smarts: A balsamic vinaigrette doubles as both a marinade and salad dressing here to give the salad maximum flavor in the fewest steps.



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
  • Spinach, baby - 8 oz
  • Cheese, goat - 4 oz , sub feta
  • Almonds, sliced - 1/3 cup


  1. Farro - Double if making Thursday's meal. 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. Balsamic 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 (remember to reserve half if doubled for Thursday). Saute until the marinade has cooked off and everything is heated through, 2 to 3 minutes.

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



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