Fall Farro Lentil Salad

Real You Nutrition


This fall farro lentil salad uses end of the summer sweet tomatoes, and stick to your bones, hearty lentils and farro. Satisfying, filling nutty but light at the same time. Eat it alone or with leafy greens, as a side or as a main dish!


  • 2 cups cooked farro
  • 2 cups cooked french lentils
  • 2 cups diced tomatoes
  • 1 cup diced orange bell pepper
  • 1 cup diced yellow bell pepper
  • 5 minced scallions
  • 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 1 cup diced cooked proscuitto
  • lemon zest from 2 lemons
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced shallot
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons water
  • 3/4 cup extra virgin olive oil


  1. Cook the farro and lentils, drain and set aside. Cook the proscuitto in a small amount of oil and set aside (you can omit for...
  2. Get the full instructions at Real You Nutrition
Fall Farro Lentil Salad

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Madeline Basler
Main Dish
Recipe Yields: