The spotlight is on the best new green bean, mushroom farro salad

This week we are featuring a delicious green bean, mushroom farro salad from guest blogger, Karyl at  Karyl’s Kuliary Krusade.

This sweet and savory recipe works great as a side dish or is equally delicious for lunch or a healthy main dish. And it is such a versatile recipe for all tastes and diets. You can make it vegan or add chicken or if you choose.

Visit Karyl at Karyl’s Kulinary Krusade to read more about Karyl’s process in creating this recipe for Green bean, mushroom farro salad and much more!

Green bean, mushroom farro salad

Ingredients

1. 1 cup vegetable broth (homemade is best, but boxed will work as well)
2. 1/2 cup farro
3. 4 ounces mushrooms, quartered (I use baby portabello)
4. 1/2 pound green beans, trimmed and cut into bite sized pieces
5. 1/2 pound asparagus spears, cut into bite size pieces
6. 1/2 cup yellow onions, sliced 1/4″ – 1/2″ thick
7. 2 boneless, skinless chicken thighs, cut into bite-sized pieces
8. 2 cloves roasted garlic
9. 1 Tbsp margarine or butter (I use Smart Balance spread)
10. 1 Tbsp Canola or olive oil
11. 1/2 teaspoon thyme, chopped
12. salt and pepper to taste
13. 2 Tbsp slivered almonds
14. 1 Tbsp balsamic vinegar
15. 1/4 cup dried cranberries
16. 1/4 cup feta, goat or blue cheese, crumbled
17. 1/2 teaspoon thyme (chopped)

Instructions

18. Preheat oven to 400 degrees
19. Melt margarine or butter in saute pan over medium-low heat. Add onions and a pinch of salt. Cook slowly, stirring every 5 minutes, until onions are golden. Remove and set aside
20. In same saute pan, add slivered almonds and toast until they become golden brown. Do not allow them to burn. Remove and set aside
21. In saucepan over medium heat, add dry farro and toast for a few minutes, until nutty
22. Add broth, reduce heat and simmer, covered, until farro is al dente, approximately 20 minutes
23. Add cranberries to farro for the last 5 minutes of cooking
24. Add roasted garlic to farro for last minute of cooking
25. Toss the mushrooms, asparagus and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.
26. Roast until they begin to caramelize, approximately 20 minutes
27. Season chicken with salt & pepper, and grill in grill pan until no longer pink
28. Add roasted vegetables, onions, farro and chicken to large bowl, and combine thoroughly
29. Drizzle with balsamic vinegar

Serve