Vegan Challenge Recipe: Arugula Salad with Farro, Beets, and Walnuts

Try this healthy Arugula Salad with Farro, Beets, Walnuts, and Balsamic Vinaigrette recipe, featured in our 21-day vegan challenge.
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Ingredients

  • 1 cup arugula leaves
  • ½ cup cooked farro
  • ½ cup cooked and chilled beets
  • 1 oz walnut halves (about 14)
  • 1 tbsp balsamic vinaigrette dressing
  • 1 cup canned split pea soup
  • 1 oz whole-grain crackers

Preparation

1 serving

In a bowl, toss together 1 cup arugula leaves, 1/2 cup cooked farro, 1/2 cup cooked and chilled beets, and 1 oz walnuts (about 14). Mix in 1 tbsp balsamic vinaigrette dressing.

Serve with 1 cup canned split pea soup and 1 oz whole-grain crackers.