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Farro salad with corn, peaches, chickpeas, basil, fresh mozzarella and a balsamic vinaigrette
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Corn & Peach Farro Salad

A satisfying and simple vegetarian farro salad with summer corn and peaches
Course lunch
Keyword farro salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Calories 556kcal

Ingredients

SALAD

  • 2 cups quick cook farro
  • 2 ears corn
  • 2 peaches chopped
  • 1 cup chickpeas rinsed and drained
  • 1/2 cup fresh mozzarella chopped
  • 1/4 cup pumpkin seeds
  • 2 tablespoons fresh basil chopped
  • 1/4 teaspoon sea salt

DRESSING

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grainy dijon mustard
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

Instructions

  • In a medium saucepan, boil the farro according to package instructions and set aside to cool.
  • In a large pot, boil the corn for 5 minutes and set aside to cool.
  • When the corn is cool enough to touch, cut the corn off the cob and set aside.
  • Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, maple syrup and salt. Set aside.
  • In a large bowl, combine the farro, corn, peaches, chickpeas, mozzarella, pumpkin seeds, basil and salt and pour the dressing on top. Toss well.

Notes

If you don't have fresh corn, use 1/2 cup of canned or frozen corn instead.

Nutrition

Calories: 556kcal | Carbohydrates: 77g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 275mg | Potassium: 466mg | Fiber: 14g | Sugar: 14g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 3mg