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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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