10/11/2026
TOASTED FARRO & PEAR SALAD
with Roasted Garbanzo Bean Croutons, Mixed Organic Greens, Avocado & Tomato Aioli dill Dressing
This is a pretty amazing fall salad ~ perfect for a Sunday dinner. With the farro and garbanzos, it easily serves as an entree salad, but fantastic with the addition of grilled chicken. It's dressed up with sliced pears, heirloom tomatoes, creamy avocado, fresh gorgeous greens and a killer dressing which comes together in minutes. Some people in our household slathered it on smoked turkey avocado sandwiches, which was ridiculously good.
Makes 4-5 portions
INGREDIENTS
1 C farro
3 T extra virgin olive oil, split between farro and garbanzos (see directions)
2 C organic garbanzo beans, rinsed and drained
1 tsp sea salt
1 tsp smoked paprika
1 tsp dried dill
1 tsp honey
1/2 lb of organic green beans. trimmed and cut into 2″ lengths
1 C organic kale ribbons (thinly sliced)
3 C organic mixed greens
2 organic pears, sliced with skin
2 organic apples, sliced with skin
2 avocados, peeled and sliced
10 heirloom cherry tomatoes, halved (plus more for dressing)
1 small red onion, halved and sliced
Sprigs of fresh dill
In a medium size stock pot on medium heat, add 1 tablespoon olive oil and the farro. Toast farro for about 5 minutes, stirring frequently to avoid burning. Add 3 cups of water and bring to a boil. Cover and reduce heat to low and simmer for approximately 30 minutes or until farro is fully cooked and tender. Set aside to cool. Heat oven to 400. On a parchment lined sheet pan, spread out drained garbanzos. Drizzle with 2 tablespoons olive oil, salt, paprika, dill and honey. Toss to full coat. Roast in oven for 15 minutes or until lightly caramelized. Set aside to cool until assembly. In a small stock pot, bring water to a boil and blanch green beans for 2-3 minutes. Drain and cool in a bowl of ice water to stop cooking. Drain and set aside until assembly.
TOMATO AIOLI DILL DRESSING
1 shallot, peel and chopped
1-2 cloves fresh garlic, minced (approx one tablespoon)
1 T aioli mustard (we used Trader Joe’s)
10-12 organic heirloom cherry tomatoes, cut in half (we had these in our garden ~ still growing!)
1/4 C fresh organic dill, stemmed and chopped (you can use dried if you can’t find fresh)
2 T apple c***r vinegar
2 T fresh organic lemon juice
1 tsp fresh organic lemon zest
1-1/2 T honey
1/2 tsp sea salt
1/2 tsp cracked black pepper
1/2 C extra virgin olive oil
I used the blender to pull all this together. Add all your ingredients and blend while drizzling olive oil into mixture. Season with salt and pepper. Store in glass jar in refrigerator for up to one week.
SALAD ASSEMBLY
On a large platter or large salad bowl, begin by laying down the kale ribbons and organic greens. Top with spoons full of farro. Sprinkle on the garbanzos and then nestle in all other ingredients. Drizzle with dressing and garnish with fresh dill.
COOK’S NOTES
We added crumbled goat cheese to this salad. A great match up with the pears.
I think a simple herbed crouton would go nicely with this salad, particularly if you’re serving it as an entree.
As mentioned, this dressing is delicious as a spread on sandwiches, but also roasted vegetables like cauliflower!
