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Blueberry Farro Salad with Shrimp
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4.5 from 4 votes

Blueberry Farro Salad

Turn your greens into a satisfying meal with this Blueberry Farro Salad that’s packed with color, nutrients and flavor!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4
Calories: 490kcal


  • 1 cup farro
  • Kosher salt and black pepper
  • 1 pound large shrimp peeled and deveined
  • 5 ounces baby kale blend or other salad greens
  • 1 cup blueberries
  • 1 ½ cup cooked beets cut into quarters
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons toasted pecans or spiced pecans

Lemon Dressing:

  • 1 ½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 ½ tablespoons extra virgin olive oil
  • Kosher salt and black pepper


  • Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
  • Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
  • To make the dressing, whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl. Season the dressing with a pinch of salt and pepper.
  • To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.


Calories: 490kcal | Carbohydrates: 54g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1048mg | Potassium: 619mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3615IU | Vitamin C: 55.4mg | Calcium: 286mg | Iron: 4.9mg