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Super Green Grain Salad with Toasted Walnut Dressing Recipe

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4.2 from 35 reviews

A vibrant and hearty Super Green Grain Salad featuring tender farro (or wheat berries/pearl barley) mixed with sautéed broccoli, scallions, and fragrant za’atar, all tossed together and topped with a luscious toasted walnut dressing. This salad balances nutty, tangy, and aromatic flavors, making it a nutritious and satisfying meal perfect for lunch, dinner, or entertaining.

Ingredients

Grains

  • 1 1/2 cups uncooked farro, wheat berries, or pearl barley

Walnut Dressing

  • 1/2 cup walnut halves
  • 2 Tbsp. plain Greek yogurt (sub tahini or hummus if making vegan)
  • 2 Tbsp. fresh lemon juice (from 1 lemon), divided
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. finely chopped fresh parsley (from total 1/4 cup plus 3 Tbsp.)
  • 1/4 tsp. sea salt (from total 3/4 tsp.)
  • 1/4 tsp. cracked black pepper (from total 1/4 tsp.)
  • 1 garlic clove, grated or finely minced

Salad

  • 1 (10-12 oz.) crown broccoli (florets and small stems), very finely chopped into grain-sized pieces
  • 1 bunch scallions, trimmed and finely chopped
  • 1 Tbsp. za’atar spice blend
  • Pinch chili flakes
  • 2 Tbsp. extra-virgin olive oil (remaining portion from total 1/4 cup plus 2 Tbsp.)
  • 1/4 cup finely chopped fresh parsley (remaining from total parsley amount)
  • 1 Tbsp. fresh lemon juice (remaining from total 2 Tbsp.)
  • 1/2 tsp. sea salt (remaining from total 3/4 tsp.)
  • 3 Medjool dates, pitted and finely chopped (sub 1/3 cup golden raisins)

Instructions

  1. Cook the Grains: Bring a large pot of generously salted water (about 1 tsp. sea salt) to a boil. Add the farro, wheat berries, or pearl barley and reduce heat to a simmer. Cook uncovered until al dente – approximately 35 to 45 minutes for farro or wheat berries, or 25 minutes for pearl barley. Drain the grains and spread them on a rimmed baking sheet or large plate to cool.
  2. Toast the Walnuts: While the grains cook, heat a skillet over medium heat. Add the walnut halves and toast them, stirring occasionally, until they are lightly browned and fragrant, about 4 to 5 minutes. Transfer the toasted walnuts to a cutting board and let them cool before finely chopping.
  3. Prepare the Walnut Dressing: In a medium bowl, combine plain Greek yogurt and 1 tablespoon of fresh lemon juice, whisking until smooth. Gradually drizzle in 1/4 cup extra-virgin olive oil while whisking constantly to keep the mixture emulsified. Stir in the chopped toasted walnuts, 3 tablespoons chopped parsley, grated garlic, 1/4 teaspoon sea salt, and 1/4 teaspoon cracked black pepper. Set the dressing aside.
  4. Sauté the Vegetables: In the same skillet used for toasting the walnuts, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the finely chopped broccoli, scallions, za’atar spice, and a pinch of chili flakes. Cook for about 5 minutes, stirring occasionally, until the broccoli softens. Remove from heat and stir in the remaining 1/4 cup parsley, 1 tablespoon lemon juice, finely chopped dates, and the remaining 1/2 teaspoon sea salt. Transfer this mixture to a large bowl.
  5. Combine and Serve: Add the cooled cooked grains to the bowl with the sautéed broccoli mixture and toss everything together to combine. Spread the salad on a serving platter or serve directly from the bowl. Dollop with the toasted walnut dressing on top, drizzle with a little extra olive oil, and garnish with additional chopped fresh herbs, chili flakes, or cracked black pepper if desired.

Notes

  • To make this recipe vegan, substitute the Greek yogurt in the dressing with tahini or hummus.
  • Use pearl barley for a quicker cooking grain (about 25 minutes), while farro or wheat berries require longer cooking times (35 to 45 minutes).
  • Za’atar spice blend adds a unique earthy and tangy flavor – if unavailable, substitute with a mix of thyme, oregano, sumac, and sesame seeds.
  • For added crunch, reserve some toasted walnuts to sprinkle on top of the finished salad.
  • Medjool dates provide natural sweetness; golden raisins can be used as an alternative.
  • This salad is best served slightly warm or at room temperature.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://justsosavory.com/super-green-grain-salad-with-toasted-walnut-dressing-recipe/