Farro And Spinach Breakfast Salad

Make this hearty, low-sugar breakfast salad the night before, and you will be set up with an instant breakfast that’s much more exciting than a bowl of cereal. Farro has a nutty flavor, a slightly crunchy bite and works perfectly with juicy oranges and blueberries. At less than 300 calories, with 8 grams of fiber and 17 grams of protein, this is a great way to kick off a great day.

Ingredients for servings

    Farro and Spinach Breakfast Salad

  • 0.5 cup farro

  • 0.5 cup fat-free Greek Yogurt

  • 1 large navel orange zested, peeled and sectioned

  • 2 tsp honey

  • 2 cup baby spinach coarsely chopped

  • 1 cup fresh blueberries


    In a small pot, bring 2 cups (500ml) water to a boil, and add the farro. Cook until tender

    • pearled farro cooks in 25 minutes or so, whole farro in 35–40. Drain and let cool.

  • In a medium bowl, stir the yogurt, orange zest and honey. Cut the orange sections into bite-sized pieces, if desired.

  • In a 4-cup storage container, combine the farro and the yogurt mixture and stir well to mix. Add the orange sections, spinach and blueberries and stir to combine.

  • Makes about 4 cups

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