32+ Irresistible Spring Farro Recipes to Celebrate Seasonal Produce

Spring is a time of renewal and abundance, with vibrant greens, fresh vegetables, and fragrant herbs making their way into kitchens everywhere.

If you’re looking for a hearty yet light base to highlight these seasonal flavors, farro is the perfect choice.

This ancient grain, known for its nutty flavor and chewy texture, pairs wonderfully with spring produce like asparagus, peas, radishes, and herbs.

Whether you’re crafting a refreshing salad, a warm bowl of comfort, or a quick side dish, these 32+ spring farro recipes will inspire you to embrace the best of the season.

From bright, citrusy salads to comforting, veggie-packed bowls, there’s a farro recipe here to suit every mood and occasion.

Let’s dive into these versatile, nutrient-packed dishes that are sure to bring the taste of spring to your table.

32+ Irresistible Spring Farro Recipes to Celebrate Seasonal Produce

Farro is more than just a grain; it’s a canvas for the bright, fresh flavors of spring.

These 32+ recipes showcase its versatility, offering a variety of ways to incorporate seasonal ingredients into your meals.

Whether you’re entertaining guests, prepping for a weeknight dinner, or exploring new dishes, these recipes bring health, taste, and joy to your spring table.

So, grab some farro and let the flavors of spring inspire you. Your next delicious, wholesome meal is just a recipe away!

Spring Herb and Lemon Farro Salad

This vibrant farro salad combines the nutty chewiness of farro with fresh spring herbs, zesty lemon, and crisp vegetables. Perfect as a low-carb, keto-friendly lunch, this dish is refreshing, satisfying, and packed with flavor. It’s a great way to celebrate the season’s bounty while staying on track with your dietary goals.

Ingredients

• 1 cup cooked farro (use low-carb alternatives like cauliflower rice for keto)
• 1 cup mixed spring herbs (parsley, dill, mint, and chives)
• 1 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup finely diced red onion
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked farro (or cauliflower rice) with the diced cucumber, cherry tomatoes, and red onion.
2. Chop the fresh herbs finely and toss them into the bowl.
3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss until evenly coated.
5. Serve immediately or refrigerate for up to 2 hours for the flavors to meld.

This Spring Herb and Lemon Farro Salad is a celebration of freshness and flavor. With its vibrant colors and light citrus dressing, it’s a dish that brings a touch of sunshine to your lunch table. Swapping farro for cauliflower rice makes it a keto-friendly option without sacrificing the texture or taste.

Asparagus and Goat Cheese Farro Bowl

This creamy asparagus and goat cheese farro bowl is a low-carb twist on a hearty grain bowl, featuring the earthy flavors of spring asparagus and tangy goat cheese. It’s a perfect midday meal that’s both wholesome and satisfying, keeping you energized throughout the day.

Ingredients

• 1 cup cooked farro (or riced broccoli for keto)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Steam or sauté the asparagus until tender-crisp, about 4–5 minutes.
2. Heat olive oil in a skillet and sauté the minced garlic until fragrant. Add the cooked farro (or riced broccoli) and warm it through.
3. Transfer the farro mixture to a bowl and top with the cooked asparagus, goat cheese, and toasted pine nuts.
4. Season with salt and pepper, then drizzle with a bit more olive oil if desired.

This Asparagus and Goat Cheese Farro Bowl is a creamy and comforting dish that captures the essence of spring. The rich, tangy goat cheese paired with the nuttiness of pine nuts and freshness of asparagus makes every bite delightful. For keto dieters, the substitution of riced broccoli ensures you enjoy this dish guilt-free.

Farro and Radish Spring Slaw

Crunchy, colorful, and full of vibrant flavors, this Farro and Radish Spring Slaw is a perfect low-carb option for those looking for a light yet satisfying lunch. The peppery kick of radishes pairs beautifully with the nutty farro (or shredded cabbage for keto), making it a refreshing seasonal treat.

Ingredients

• 1 cup cooked farro (or shredded cabbage for keto)
• 1 cup thinly sliced radishes
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the farro (or shredded cabbage) with the radishes, carrots, and green onions.
2. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss well to combine.
4. Let the slaw sit for 10–15 minutes to allow the flavors to meld before serving.

The Farro and Radish Spring Slaw is a crunchy and flavorful dish that will brighten your lunch hour. With its zesty dressing and crisp vegetables, it’s a light yet hearty option for those seeking a low-carb, keto-friendly meal. Replace farro with shredded cabbage, and

Spring Green Farro Risotto

This Spring Green Farro Risotto offers a creamy, savory dish that’s full of flavor and texture, ideal for a low-carb, keto-friendly lunch. With the goodness of fresh spring vegetables like peas, spinach, and leeks, this risotto gives you the creamy comfort of traditional risotto without the heavy carbs.

Ingredients

• 1 cup farro (or riced cauliflower for keto)
• 1/2 cup peas, fresh or frozen
• 1/2 cup spinach, fresh and chopped
• 1 leek, cleaned and sliced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 cups low-sodium vegetable broth
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the leek and sauté for 2–3 minutes until softened.
2. Add the farro and cook for 2 more minutes, stirring to lightly toast. If using, add the white wine and cook until absorbed.
3. Gradually add vegetable broth, one ladle at a time, stirring often, until the farro is tender and creamy.
4. Stir in the peas, spinach, and Parmesan cheese, then season with salt and pepper.

This Spring Green Farro Risotto is the perfect combination of spring veggies and creamy texture, making it a refreshing, low-carb, keto-friendly lunch. Substituting cauliflower rice for farro makes it suitable for those on a keto diet without losing the essence of the dish’s hearty comfort.

Grilled Chicken and Farro Bowl with Avocado

Packed with protein and healthy fats, this Grilled Chicken and Farro Bowl with Avocado is a hearty yet refreshing spring meal. The grilled chicken complements the nutty farro, while creamy avocado adds richness, making it a perfect choice for a satisfying low-carb, keto-friendly lunch.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Cook the farro and set aside to cool slightly.
2. Grill the chicken breasts until fully cooked, about 6-7 minutes per side, and slice them thinly.
3. In a bowl, combine the cooked farro (or cauliflower rice), grilled chicken slices, sliced avocado, and halved cherry tomatoes.
4. Drizzle olive oil, lime juice, and sprinkle smoked paprika, salt, and pepper over the bowl. Toss gently to combine.
5. Serve immediately for a delicious, protein-packed lunch.

This Grilled Chicken and Farro Bowl with Avocado is an excellent choice for a satisfying and nourishing low-carb lunch. The combination of grilled chicken, avocado, and nutty farro (or cauliflower rice) creates a balanced meal, while the smoked paprika adds a smoky depth to each bite.

Roasted Spring Veggie and Farro Medley

Roasting the season’s freshest vegetables brings out their natural sweetness, and paired with farro, this dish creates a filling, flavorful, and low-carb meal. Perfect for a springtime lunch, the roasted veggies add a satisfying depth to the farro, while fresh herbs and lemon keep it light and vibrant.

Ingredients

• 1 cup cooked farro (or riced zucchini for keto)
• 1 cup diced carrots
• 1 cup diced sweet potato
• 1/2 cup asparagus, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots, sweet potato, and asparagus in olive oil, thyme, salt, and pepper, and roast on a baking sheet for 20–25 minutes, or until tender.
3. In a bowl, combine the cooked farro (or riced zucchini) with the roasted vegetables and toss to mix.
4. Drizzle with lemon juice and adjust seasoning as needed.
5. Serve warm as a hearty spring lunch.

The Roasted Spring Veggie and Farro Medley is a vibrant and flavorful dish that embodies the essence of spring. With a variety of fresh roasted vegetables paired with nutty farro (or zucchini rice for keto), this meal is filling yet light and perfect for a low-carb, keto lunch.

Farro and Shrimp Spring Stir-Fry

This Farro and Shrimp Spring Stir-Fry is a quick and easy meal that’s both light and satisfying. Packed with tender shrimp, crisp vegetables, and nutty farro, this dish is perfect for a quick low-carb, keto-friendly lunch. A savory soy sauce-based dressing pulls all the ingredients together beautifully.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 12 large shrimp, peeled and deveined
• 1/2 cup bell pepper, thinly sliced
• 1/2 cup snap peas
• 2 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp fresh grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a large pan or wok over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
2. In the same pan, add the bell pepper and snap peas and stir-fry for 2–3 minutes until crisp-tender.
3. Add the cooked farro (or cauliflower rice) to the pan, along with the soy sauce, ginger, garlic, and shrimp. Stir to combine and heat through.
4. Sprinkle with sesame seeds and season with salt and pepper.
5. Serve warm for a flavorful, protein-packed lunch.

This Farro and Shrimp Spring Stir-Fry is the perfect combination of savory and fresh. With the shrimp providing protein and the spring vegetables adding a light crunch, this dish is both satisfying and keto-friendly when you swap farro for cauliflower rice. The sesame oil and soy sauce tie it all together for a deliciously vibrant meal.

Zucchini and Farro Spring Fritters

These crispy, savory fritters made with zucchini and farro are an excellent choice for a light spring lunch. Paired with a tangy yogurt dressing, they are low-carb and keto-friendly while delivering a satisfying crunch. The farro provides heartiness, and the zucchini gives a fresh, mild flavor perfect for the season.

Ingredients

• 1 cup cooked farro (or almond flour for keto)
• 2 medium zucchinis, grated
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup green onions, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Grate the zucchini and place it in a clean towel to squeeze out excess moisture.
2. In a mixing bowl, combine the farro (or almond flour), zucchini, eggs, Parmesan cheese, basil, and green onions. Mix well.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the pan and flatten them slightly. Cook for 3–4 minutes per side, until golden brown.
4. Remove and drain on paper towels. Serve with a yogurt-based dipping sauce.

These Zucchini and Farro Spring Fritters are crispy, flavorful, and a great way to enjoy a low-carb, keto-friendly lunch. The combination of farro, zucchini, and fresh herbs gives a fresh and hearty texture while the yogurt dressing adds a tangy finish. This dish is light yet satisfying, perfect for a springtime lunch!

Lemon Garlic Farro with Roasted Vegetables

Lemon garlic farro paired with roasted spring vegetables offers a fresh, zesty, and hearty dish perfect for a low-carb, keto lunch. The roasted vegetables bring out the sweetness and complexity of the flavors, while the lemon and garlic dressing adds a refreshing kick. Ideal for meal prep or a light spring meal.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 1/2 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup red onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, tomatoes, and red onion in olive oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.
3. In a large mixing bowl, combine the cooked farro (or cauliflower rice) with the roasted vegetables.
4. In a small bowl, whisk together the minced garlic, lemon zest, and lemon juice. Pour over the farro and vegetable mixture, tossing to combine.
5. Serve warm or chilled for a light spring lunch.

This Lemon Garlic Farro with Roasted Vegetables is a flavorful and satisfying dish. The zesty lemon and garlic dressing lifts the earthy farro and enhances the sweetness of the roasted vegetables, making this a light, low-carb, and keto-friendly option for lunch.

Spinach, Feta, and Farro Stuffed Chicken Breast

Stuffed chicken breasts filled with spinach, feta, and farro create a delicious and nutrient-packed low-carb meal. The combination of spinach and tangy feta balances beautifully with the nutty farro, and the chicken adds a hearty, protein-rich element to the dish. A perfect keto-friendly lunch option.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cooked farro (or cauliflower rice for keto)
• 1 cup spinach, sautéed
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast and season with salt and pepper.
3. In a bowl, combine the cooked farro (or cauliflower rice), sautéed spinach, and crumbled feta. Stuff the mixture into each chicken breast.
4. Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides.
5. Transfer the chicken to the oven and bake for 20-25 minutes, or until fully cooked.
6. Serve warm with a side of roasted veggies.

The Spinach, Feta, and Farro Stuffed Chicken Breast is a flavorful, satisfying, and protein-rich meal. The spinach and feta complement the nutty farro, creating a perfectly balanced filling for the chicken. It’s a great low-carb, keto-friendly dish for a wholesome lunch.

Farro and Cucumber Spring Rolls

These light and refreshing farro and cucumber spring rolls are a delightful, low-carb, and keto-friendly lunch. The fresh vegetables and nutty farro provide a crisp bite, while the homemade dipping sauce adds a savory, umami-rich flavor to each roll. These are perfect for a fun, portable lunch option.

Ingredients

• 1 cup cooked farro (or spiralized zucchini for keto)
• 1 cucumber, julienned
• 1/2 cup bell pepper, julienned
• 1/4 cup fresh cilantro, chopped
• 8 rice paper wrappers
• 2 tbsp almond butter
• 1 tbsp tamari or soy sauce
• 1 tsp sesame oil

Instructions

1. Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for 10-15 seconds, until soft.
2. On the softened rice paper, layer a small amount of farro (or spiralized zucchini), cucumber, bell pepper, and cilantro.
3. Roll the rice paper tightly around the ingredients, folding in the sides as you go.
4. In a small bowl, mix the almond butter, tamari, and sesame oil to create the dipping sauce.
5. Farro and Cucumber Spring Rolls are a refreshing and healthy lunch option. They are light, crunchy, and flavorful, perfect for a spring day. You can easily swap the farro for spiralized zucchini to make them keto-friendly while still enjoying the delicious texture of the rolls.

Farro and Grilled Vegetable Pesto Salad

Grilled Vegetable Pesto Salad combines the nutty farro with smoky grilled vegetables, all tossed in a bright and herby pesto sauce. It’s a filling, flavorful, and low-carb dish that’s perfect for a spring lunch. The addition of pesto adds a rich, savory touch to the fresh vegetables.

Ingredients

• 1 cup cooked farro (or riced cauliflower for keto)
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 eggplant, sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill or grill pan over medium heat. Toss the sliced vegetables in olive oil, salt, and pepper.
2. Grill the vegetables for 5-7 minutes per side until tender and slightly charred.
3. In a large mixing bowl, combine the cooked farro (or cauliflower rice) with the grilled vegetables.
4. Drizzle with pesto sauce and toss to coat evenly.
5. Serve the salad warm or at room temperature.

This Farro and Grilled Vegetable Pesto Salad is a vibrant, satisfying dish that’s perfect for a light spring lunch. The grilled vegetables add depth of flavor, and the pesto ties everything together with its rich, herbal taste. For a keto twist, replace the farro with cauliflower rice.

farro and Avocado Spring Tacos

These Farro and Avocado Spring Tacos bring a fresh, low-carb twist to traditional tacos. The farro adds a hearty, nutty base, while the creamy avocado and fresh veggies balance out the flavors. These tacos are perfect for a light, keto-friendly spring lunch that’s both satisfying and nutritious.

Ingredients

• 1 cup cooked farro (or lettuce leaves for keto)
• 1 ripe avocado, sliced
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp chili powder
• Salt and pepper to taste
• Small tortillas (use lettuce leaves for keto)

Instructions

1. Warm the tortillas or prepare lettuce leaves if making keto tacos.
2. In a bowl, mix the cooked farro (or skip for keto) with shredded cabbage, lime juice, chili powder, salt, and pepper.
3. Assemble the tacos by placing the farro mixture into the tortilla or lettuce leaves.
4. Top with sliced avocado and cilantro.
5. Serve immediately with a side of salsa or lime wedges.

These Farro and Avocado Spring Tacos are a creative, fresh twist on tacos. The farro (or lettuce wrap for keto) provides a hearty base, while the creamy avocado and tangy lime juice enhance the flavors. It’s a perfect light and low-carb lunch for the spring season.

Farro and Broccoli Pesto Pasta

This Farro and Broccoli Pesto Pasta is a delightful and healthy lunch option. The broccoli pesto adds a fresh, vibrant flavor, while the chewy farro pasta delivers texture and heartiness. This dish is easy to make and can be enjoyed warm or cold, perfect for a spring meal.

Ingredients

• 1 cup cooked farro (or broccoli florets for keto)
• 1 cup broccoli florets, steamed
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• Salt and pepper to taste

Instructions

1. Steam the broccoli until tender and then blend it with olive oil, Parmesan cheese, garlic, salt, and pepper to make a pesto.
2. In a mixing bowl, toss the cooked farro with the broccoli pesto until evenly coated.
3. Serve the pesto farro warm, or refrigerate for a cold pasta salad.

Farro and Broccoli Pesto Pasta is a unique, healthy twist on pasta dishes. The broccoli pesto adds a nutritious and flavorful element, while the farro gives the dish texture and substance. This dish can easily be made keto by using cauliflower rice instead of farro for a filling, low-carb meal.

Farro and Roasted Beet Salad

This Farro and Roasted Beet Salad is a vibrant, earthy dish that combines the sweetness of roasted beets with the hearty texture of farro. Tossed with fresh greens and a tangy balsamic dressing, this salad makes a perfect low-carb, keto-friendly lunch that’s both filling and refreshing.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 2 medium beets, peeled and cubed
• 1 cup arugula or mixed greens
• 1/4 cup crumbled goat cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets in olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes until tender.
3. In a large bowl, combine the cooked farro (or cauliflower rice), roasted beets, arugula, and goat cheese.
4. Drizzle with balsamic vinegar and toss to combine.
5. Serve warm or chilled for a light, flavorful lunch.

The Farro and Roasted Beet Salad is a nourishing and visually stunning dish that pairs the earthy sweetness of roasted beets with the chewiness of farro (or cauliflower rice). The tangy goat cheese and balsamic vinegar add an extra layer of flavor, making this dish a perfect low-carb, keto-friendly lunch.

Grilled Salmon and Farro Salad with Avocado

Grilled salmon combined with farro and creamy avocado creates a nutrient-packed, satisfying salad perfect for a spring lunch. The salmon adds a rich protein component, while the farro brings texture, and the avocado provides healthy fats. This low-carb, keto-friendly dish is light yet filling.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 2 grilled salmon fillets
• 1 ripe avocado, sliced
• 1/2 cup cucumber, sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Grill the salmon fillets over medium heat for about 4-5 minutes per side, until fully cooked.
2. In a large bowl, combine the cooked farro (or cauliflower rice), sliced avocado, cucumber, and lemon juice.
3. Flake the grilled salmon and add it to the salad.
4. Drizzle with olive oil, salt, and pepper, and toss gently to combine.
5. Serve immediately for a refreshing, protein-rich lunch.

This Grilled Salmon and Farro Salad with Avocado is a perfect spring lunch that offers a balanced mix of healthy fats, protein, and fiber. The creamy avocado complements the grilled salmon, and the farro adds a chewy texture. For keto dieters, simply substitute cauliflower rice to keep the meal low-carb.

Farro and Sweet Potato Bowl

This Farro and Sweet Potato Bowl is a hearty and wholesome dish that balances the sweetness of roasted sweet potatoes with the nutty texture of farro. Combined with fresh greens and a light dressing, this bowl is perfect for a filling, low-carb, keto-friendly lunch.

Ingredients

• 1 cup cooked farro (or riced cauliflower for keto)
• 1 medium sweet potato, peeled and cubed
• 1 cup spinach or kale
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potato in olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender.
3. In a bowl, combine the cooked farro (or cauliflower rice), roasted sweet potato, and spinach or kale.
4. Whisk together the tahini and lemon juice, then drizzle over the bowl.
5. Toss to combine and serve warm.

The Farro and Sweet Potato Bowl is a hearty, nutrient-packed dish that combines the sweetness of roasted sweet potatoes with the nutty chewiness of farro (or cauliflower rice for keto). The tahini dressing adds a creamy richness, making it a perfectly balanced and filling low-carb lunch.

arro and Artichoke Heart Salad

This Farro and Artichoke Heart Salad is a delightful combination of tangy artichoke hearts, hearty farro, and fresh vegetables. Topped with a light lemon vinaigrette, this dish is a simple yet satisfying low-carb, keto-friendly lunch option that highlights the flavors of spring.

Ingredients

• 1 cup cooked farro (or riced cauliflower for keto)
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked farro (or cauliflower rice), artichoke hearts, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately for a light, tangy spring lunch.

The Farro and Artichoke Heart Salad is a light yet flavorful dish that brings the season’s best ingredients together. The tanginess of the artichokes pairs beautifully with the nutty farro (or cauliflower rice), and the lemon vinaigrette adds a refreshing finish. This is a perfect low-carb, keto-friendly lunch.

Farro and Chicken Lettuce Wraps

These Farro and Chicken Lettuce Wraps are a healthy and low-carb alternative to traditional wraps. The lean chicken breast is paired with cooked farro and crunchy vegetables, all wrapped in crisp lettuce leaves. This dish is light, fresh, and full of protein, making it an ideal keto-friendly lunch.

Ingredients

• 1 cup cooked farro (or cauliflower rice for keto)
• 2 grilled chicken breasts, shredded
• 1/2 cup shredded carrots
• 1/4 cup sliced cucumber
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp ginger, grated
• 1 head butter lettuce, leaves separated

Instructions

1. In a pan, heat sesame oil and sauté the grated ginger for 1-2 minutes.
2. Add the shredded chicken, cooked farro (or cauliflower rice), soy sauce, shredded carrots, and cucumber. Stir to combine and cook for an additional 2-3 minutes.
3. Spoon the mixture onto the lettuce leaves and wrap them up.
4. Serve immediately as a light, refreshing lunch.

The Farro and Chicken Lettuce Wraps are a flavorful and healthy way to enjoy a low-carb lunch. The combination of chicken, farro (or cauliflower rice), and crunchy veggies in a fresh lettuce wrap makes for a filling and protein-rich meal that’s keto-friendly and satisfying.

Farro and Roasted Cauliflower Salad

This Farro and Roasted Cauliflower Salad is a warming and satisfying dish, perfect for a light lunch. The cauliflower’s roasted richness complements the chewiness of farro, while a tangy lemon dressing ties everything together. This dish is low-carb, keto-friendly, and packed with flavor.

Ingredients

• 1 cup cooked farro (or riced cauliflower for keto)
• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup chopped parsley
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil, salt, and pepper, and roast for 20-25 minutes until golden and tender.
3. In a large bowl, combine the cooked farro (or cauliflower rice), roasted cauliflower, pomegranate seeds, and parsley.
4. Drizzle with lemon juice and toss gently.
5. Serve immediately or chilled for a fresh, light lunch.

The Farro and Roasted Cauliflower Salad is a savory and flavorful dish that pairs perfectly with the freshness of lemon and the depth of roasted cauliflower. This low-carb, keto-friendly meal is perfect for spring, offering a hearty yet light option that’s rich in nutrients and flavor.

Note: More recipes are coming soon