Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

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.

vegan challenge arugla salad

See also The Benefits of Going Vegan: The 21-Day Vegan Challenge

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.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g