Tired of plain, boring salads? Well Cooking Professionally knows a thing or two about sprucing up an exciting, mouthwatering salad. This Spring Veggie Bowl recipe is guaranteed to satisfy your palate with bold flavors and hearty ingredients.


• 1 1/2 cups farro, uncooked 

• 3 cups water 

• 2 1/4 teaspoons kosher salt, divided 

• 2 tablespoons extra-virgin olive oil 

• 2 tablespoons sherry vinegar or white wine vinegar 

• 1/2 cup beet greens or arugula, roughly chopped 

• 1/4 cup English peas, blanched 

• 2 baby carrots, thinly sliced 

• 1 green onion, thinly sliced 

• 1 stalk celery, thinly sliced 

• 1 small red beet, peeled and thinly sliced 

• 2 ounces goat cheese, crumbled 

• black pepper, optional, to taste 

• 1/4 cup fresh flat-leaf parsley, chopped


Step 1

Combine the farro, water, and 3/4 teaspoon salt in a small saucepan over medium-low heat.

Step 2

Cover and cook until the farro becomes tender, about 25 minutes.

Step 3

Place the farro in a strainer and drain well.

Step 4

Place the hot farro in a large bowl.

Step 5

Add the remaining salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet, stirring gently to combine.

Step 6

Top with the cheese and black pepper.

Step 7

Garnish with parsley and serve!