Farro Salad with Beets, Toasted Almonds, Prunes and Blue Cheese

30 - 45 minutes | 4 servings


  • 1 cup cooked farro (1/2 cup dried)
  • 8 ounce pack of pre-cooked beets, halved
  • 1/4 cup balsamic vinegar
  • 3 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 7 ounces mixed salad greens
  • 8 pitted dried prunes, chopped
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup toasted almonds, chopped


1. Cook farro according to package directions.
2. Turn skillet on medium heat. Add almonds and toast for 3-4 minutes.
3. Prepare salad ingredients:

  • Slice beets in half
  • Chop prunes

4. In a small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.
5. In a large bowl, combine mixed greens, dried prunes and beets.
6. Drizzle with vinaigrette. Toss to coat.
7. Arrange salad on plate. Top with blue cheese, almonds and farro. 

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Provided by staff who are part of Brenner FIT (Families in Training). Brenner FIT® is a pediatric weight management program at Brenner Children's that helps families create healthier lifestyles together. Brenner FIT offers free cooking, nutrition and parenting classes.