Farro Salad with Goat Cheese Macadamia Butter

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a healthy farro salad with grilled vegetables, charred lemon vinaigrette, and goat cheese macadamia butter

  • Author: Kayla Howey




  • 1 ½ cups farro, rinsed
  • 4 ½ cups stock (chicken or vegetable)
  • 2 garlic cloves
  • 2 thyme sprigs

Grilled Fruits & Vegetables

  • ½ bunch scallions
  • 1 zucchini
  • 1 yellow squash
  • 4 portobello mushrooms
  • 1 small bunch broccoli rabe
  • 4 peaches
  • 2 large lemons

Charred Lemon Vinaigrette

  • grilled lemons from above
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • ¾ cup olive oil
  • 2 tbsp roughly chopped basil

Goat Cheese Macadamia Butter

  • 4 oz macadamia nuts
  • 1 cup water, or more if needed
  • 4 oz goat cheese
  • 2 tbsp olive oil
  • ½ tsp salt
  • Garnish: (optional)
  • basil flowers
  • chive blossoms



  1. Combine the farro and stock in a pot. Use the back of your knife to crush the garlic cloves. Add them to the pot, along with the sprigs of thyme and a pinch of salt. Bring the stock to a boil over medium-high heat, stirring just enough to distribute the farro within the liquid. Once boiling, reduce the heat to medium-low and simmer for about 30 minutes, or until the farro is plump and tender. If there is extra liquid, drain it off. Spread the farro out onto a sheet pan and let cool slightly. Refrigerate until completely cool, and then let it sit out at room temperature until ready to serve.

Goat Cheese Macadamia Butter

  1. In a sauté pan, add the macadamia nuts and toast over medium heat. Once the nuts are slightly charred (they should have a good amount of color on each side), lower the heat and add the water. Gently simmer the nuts until tender, or until most of the water has evaporated. This process should take about 30 minutes. Cool the nuts and add them to a food processor, along with the excess water. Pulse until smooth. Incorporate the goat cheese, olive oil, and salt. Taste the spread and adjust the consistency/seasoning by adding more water/salt if needed. Reserve until ready to serve.

Grilled Fruits & Vegetables

  1. Preheat the grill over high heat. Leave the scallions whole. Trim the ends off the zucchini and yellow squash. Cut each in half and then into ¼ inch planks. Remove the stems from the portobello mushrooms. Trim the ends off the broccoli rabe and remove any large leaves. Cut the peaches into wedges. Cut the lemons in half.
  2. Once all the vegetables are ready, toss them with a generous amount of safflower oil, salt, and black pepper. Grill the fruits and vegetables until they are slightly charred and tender. Remove them from the grill and cool slightly. Dice the scallions (removing the root end), zucchini, yellow squash, mushrooms, and peaches (I like to reserve a few grilled peach wedges for garnish). Roughly chop the broccoli rabe. Reserve the lemon halves for the vinaigrette.

Charred Lemon Vinaigrette

  1. Juice the lemons through a strainer into a mixing bowl (you want to end up with ¼ cup of juice). Add the balsamic and honey. Whisk until smooth. Slowly drizzle in the olive oil as you continue to whisk until incorporated. Season with salt and black pepper to taste. Stir in the basil at the end.

To Serve

  1. In a large mixing bowl, toss the farro with the charred lemon vinaigrette and the grilled fruit and vegetables (everything should be served cool or at room temperature, not chilled or hot). Taste and adjust the seasoning if needed. Spread the goat cheese macadamia butter onto each plate. Mound the farro salad on top. Garnish with basil flowers, chive blossoms, and the grilled peach wedges.