Shared by Erin Gleeson

This recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for kale hazelnut salad, carrot salad with chickpeas, quinoa, and pepitas, and challah.
Cook the farro in boiling water for about twenty minutes, or until tender.
Drain and rinse under cold water. Can be cooked the day before.
Toss cooled farro with chopped scallions, arugula and sunflower seeds.
Dress the salad to taste.
Add cubed avocado to the top after dressing to avoid browning.
Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.