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Shared by Erin Gleeson

Sesame Farro Salad

Yield: 2 servingsTime: 15min

Sesame Farro Salad

Yield: 2 servingsTime: 15min

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.


  • 2 cups dry farro
  • 5 scallions, chopped
  • 2 cups arugula
  • 2 tablespoons sunflower seeds, shelled
  • 1 avocado, cubed

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
EasyQuickSaladsVegetarianVeganPareveNorth America


  • Step 1

    Cook the farro in boiling water for about twenty minutes, or until tender.

  • Step 2

    Drain and rinse under cold water. Can be cooked the day before.

  • Step 3

    Toss cooled farro with chopped scallions, arugula and sunflower seeds.

  • Step 4

    Dress the salad to taste.

  • Step 5

    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.