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Farro Salad

Farro Salad


  • 1½ cup Elmhurst Oat Milk
  • 1 cup Farro
  • ½ cup Champagne Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 cup Olive Oil
  • 1 cup Brussel Sprouts, Quartered & Roasted
  • 1 cup Red Onion, Diced
  • 1 cup Red Bell Pepper, Diced
  • 1 cup Kalamata Olives, Pitted
  • ½ cup Scallions, Sliced


  1. In a medium-sized pot, put in 1 cup of the Oat Milk and the farro.
  2. Simmer for about 30 minutes, or until the farro is tender.
  3. Meanwhile, in a medium-sized mixing bowl, whisk together the remaining ½ cup of Milked Oats, champagne vinegar, lemon juice, garlic powder, salt and black pepper.
  4. Slowly add in the olive oil while whisking to emulsify the vinaigrette.
  5. Once the farro is cooked, put it into a large mixing bowl.
  6. Add in the Brussel sprouts, onion, red bell pepper, Kalamata olives, scallions and vinaigrette. Mix until evenly distributed.
  7. Let the salad chill for at least an hour and then serve.