Warm Farro-and-Winter-Greens Salad

warm farro-and-winter-greens salad
Photo: Lennart Weibull
Total Time:
15 mins

In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.


  • 4 teaspoons Dijon mustard

  • 3 tablespoons white-wine vinegar

  • 6 tablespoons extra-virgin olive oil, divided

  • Kosher salt and freshly ground pepper

  • 12 ounces large shrimp, peeled and deveined (about 24)

  • 1 package (8.5 ounces) ready-to-eat farro (1 ½ cups)

  • 2 shallots, chopped (⅔ cup)

  • 5 ounces power-greens or super-greens salad mix (10 cups)

  • 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges

  • 3 ounces feta, drained and crumbled (¾ cup)


  1. In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.

  2. Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.

  3. Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.


For a vegetarian version, serve with hard-cooked eggs in place of the shrimp.

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