Name: Mushroom Farro Salad with Garlic & Herb Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tablespoons olive oil; 1 1/4 cup shiitake mushrooms (roughly chopped); 1 bunch dino kale (de-stemmed and roughly chopped); 1 1/2 cups cooked farro (about 3/4 cups dry); 4 ounces feta cheese (crumbled); 2 tablespoons toasted pine nuts (see notes); 1/4 cup olive oil; 1/4 cup red wine vinegar; 1 1/2 tablespoons honey; 1 tablespoon Dijon mustard; 1 clove garlic (minced); 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; Salt

This Mushroom Farro Salad with Garlic & Herb Vinaigrette is a hearty, flavorful grain salad made with sautéed shiitake mushrooms, kale, creamy feta, toasted pine nuts, and a simple garlic and herb vinaigrette. Ready in just 25 minutes, it’s an easy salad for lunch, dinner, or meal prep that’s packed with delicious savory flavor.

A few years ago, I went on an incredible work trip to Japan to learn all about umami – the 5^th basic taste.

If you’re unfamiliar, umami was discovered in Japan over 100 years ago. It literally translates to “essence of deliciousness” in Japanese.

Umami stays on the tongue longer than other flavors and promotes salivation. Its flavor is rich and delicious.

In the US, we add umami flavor to food by adding any foods that naturally contain glutamate, an amino acid.

One of my favorite sources of glutamate: mushrooms.

Mushrooms are not only versatile and nutritious, but they also contain that amazing umami flavor.

There are so many different mushroom varieties that can be used in different ways.

That’s why I love the Mushroom Council’s Mushroom Monday. It’s a day dedicated to celebrating mushrooms. Because if tacos get Tuesdays, then mushrooms deserve a whole day of their own too.

Use this day to cook them in recipes or order them at a restaurant. If you’re looking for a good place to start, this recipe is the perfect place.

I personally love a grain salad. It takes all the delicious components of a salad and adds grains, like farro, which are fiber- and protein-rich carbs that help maximize fullness.

And this Mushroom Farro Salad with Garlic & Herb Vinaigrette is no exception. Each component in it adds depth and flavor in its own ways.

This post is sponsored by the Mushroom Council. All thoughts and opinions are my own.

Why You’ll Love This Mushroom Farro Salad

This simple grain salad is easy to make, but packed with nutrition.

Farro is a whole grain that adds both fiber and protein. The mushrooms add B vitamins and antioxidants. Kale is full of vitamin A, vitamin K, and antioxidants.

All together, this grain salad is not only nutritious, but also so delicious. This easy salad is perfect for meal prep too, as it gets better the longer it sits in the fridge.

You’ll love this simple plant-based meal for a nutritious, make ahead lunch option.

How to Make Mushroom Farro Salad with Garlic & Herb Vinaigrette

Cook the farro

Prepare your ingredients to make this Mushroom Farro Salad with Garlic & Herb Vinaigrette . Cook farro according to instructions.

Sauté mushrooms and kale

Add olive oil to a large sauté pan over medium high heat. Add the mushrooms and sauté for 5-10 minutes, stirring occasionally.

Add the kale to the pan and sauté for another 5 minutes, stirring occasionally, until the kale has cooked down. Remove from the heat and set aside.

Prep the Garlic & Herb Vinaigrette

Add all ingredients to a mason jar or bowl with a lid. Shake vigorously until well combined. Set aside.

Assemble the Mushroom Farro Salad

Assemble the Mushroom Farro Salad. Add the cooked farro, sautéed mushrooms, and kale. Add the dressing (start with about half the dressing and add more as desired). Toss everything together well.

Serve

Add the crumbled feta cheese and toasted pine nuts on top of the Mushroom Farro Salad with Garlic & Herb Vinaigrette and serve.

*To toast pine nuts, add them to a hot pan over medium heat. Let them toast, stirring frequently, for about 5 minutes, until they’re browned and fragrant.

If You Love This Mushroom Farro Salad, Try These

Ingredients You’ll Need

Olive oil: Use olive oil or any cooking oil of your choice to sauté the vegetables.
Shiitake mushrooms: This type of mushroom has an umbrella-shaped cap and a curved stem. It has an earthy flavor and a buttery texture when cooked. I absolutely love it in this salad.
Kale: Dino kale is used here. It’s a tough type of kale that holds up well to cooking. Once sauteed, it cooks down and gets softer, but still holds its texture nicely.
Farro: I used farro as the grain in this salad. Farro is an ancient grain with a chewy texture and mild flavor. It’s sold in most grocery stores, but if you can’t find farro, barley or quinoa are good substitutes.
Feta cheese: Feta cheese adds a delicious savory, salty, and creamy component to the dish.
Toasted pine nuts: If you’ve ever added toasted pine nuts to a dish before, you know how they can instantly elevate the entire meal. They have a deep nutty flavor that complements this salad so nicely.
Red wine vinegar: This is the base of the vinaigrette. You can also use a different vinegar if preferred.
Honey: A little honey adds sweetness to the dressing.
Dijon mustard: You can swap for a grainy mustard if desired.
Garlic: A little minced garlic gives the dressing so much flavor. Feel free to add more if preferred!
Spices: You’ll need dried parsley and oregano.

Mushroom Farro Salad Tips & Variations

Garlic & herb vinaigrette: This dressing is full of flesh garlic and herb flavor. It’s a little sweet and so flavorful. I recommend adding it slowly onto the salad so that you don’t add too much. I ended up using about half of the dressing when I made the recipe. As a bonus, I was able to use the leftover dressing on salads and other dishes all week.
Storage: Store this grain salad in an airtight container. While you can wait to dress it until you’re ready to eat, it will also hold up well with dressing, as kale and farro don’t get soggy like traditional lettuce salads. Dressing or undressed, it can stay in the fridge up to 3-4 days.

Frequently Asked Questions

Yes! Farro salad can be served warm, at room temperature, or cold. Its chewy texture holds up well after refrigeration, making this mushroom farro salad a great option for prepping ahead for lunch or dinner.

This mushroom farro salad can be served on its own, or you can add chicken, salmon, shrimp, tofu, or white beans for additional protein. The savory mushrooms and garlic herb vinaigrette pair well with a variety of proteins.

Farro salad can generally be stored in an airtight container in the refrigerator for about 3–4 days. If you’re meal prepping, you can also keep the vinaigrette separate and toss it with the salad before serving.

Course: Dinner, Lunch, Salad