Healthy Meals – Farro Salad with Grilled Pineapple Recipe

by Pamela

healthy meals, farro salad, meatless meals, how to grill pineapple, relationship advice

This might be a newsflash to some of you, but not all salads are made up of a pile of grass clippings green stuff. Go ahead and take a minute, or two, to pull yourself together after learning of this shocking news and come back for more scoop on this madness. The farro salad.

Yes, it’s true, a salad can be completely devoid of greens and still carry the name ‘salad.’ If you don’t believe me, Google it. And as everyone knows, if it says so on the internet, then it must be so. But all kidding aside, grain salads are a great way to transition from summer into fall while still being able to have a light and filling meal.

I know we’re all searching for healthy meals, as well as more meatless meals to fill up our work week menus and this farro salad (or most grain salads) are a great way to do that. Not only are they filling, but they’ve got loads of fiber and flavor. Another huge bonus of a grain salad? It’s a fantastic dumping ground way to use up leftovers hanging out in your fridge that you had no idea what to do with.

I’m not going to make you read a long/drawn out post on something that’s easy to make and even easier to eat. That just doesn’t make a lot of sense to my brain…so here goes.

The farro salad, that I made here, could just as easily be turned into a quinoa/brown rice/barley/buckwheat (not really a grain but is for this discussion)/einkhorn/kamut/brown rice/spelt…(get the idea?) grain salad.

Healthy Meatless Meals with Grain Salads

To give it some sweetness, I cut up some leftover grilled pineapple. Don’t know about or how to grill pineapple? Just click on the link and you’ll learn how to unlock the “secret” flavors some of your favorite fruits are hiding. I had a single/lowly round squash that I cubed up and managed to also scrounge up a tiny avocado out of the back of my crisper drawer, that also ended up in here.

A couple of times I topped my meatless meal with some pieces of tangy goat cheese and sometimes I threw in a handful of dried cranberries or tart cherries. I managed to get 2 lunches and 2 light dinners out of this farro salad. While it wasn’t huge portions when I ate, they were so filling that I didn’t feel like I was missing anything or needed more to eat. That’s the power of grains. 😉

Now do you see that healthy meals can be delicious and meatless meals at the same time? Did I also mention that you can serve this hot or cold? This recipe just keeps getting better and better doesn’t it? Well, not if you ask Craig. This, in his book, is a side dish. Whatever! Boys are stupid…so what does he know?

To dress this farro salad, I used some of this basil lemon salad dressing. You can use just about any kind of dressing to top this, but something with a bit of tang would be the best. Even just drizzling with olive oil and balsamic vinegar would work really well with this.

So just because the weather is turning cooler, you can still eat light and be full at the same time. Even better, you can use your dish to clean out the leftovers in your fridge and still be eating healthy meals.

What grain are you going to use to make your next salad with? I love to try new and obscure grains…got any to recommend?

Healthy Meals - Farro Salad with Grilled Pineapple Recipe
Prep time
Cook time
Total time
This farro salad with grilled pineapple makes for healthy meals delicious meals. Drizzled with a tangy lemon basil dressing it's sweet and tart.
Recipe type: Salad
Cuisine: American
Serves: 4
  • 6 Ounces Farrow (uncooked)
  • 1 Pineapple (grilled - see link)
  • 1 - 2 Yellow Squash or Zucchini (cubed)
  • 1 Medium Yellow/Red Bell Pepper (diced)
  • 1 Avocado (cubed)
  • Parsley
  • Sea Salt
  • Freshly Ground Black Pepper
  • Goat Cheese (optional)
  • Basil Lemon Salad Dressing (or olive oil and vinegar)
  1. Cook farro according to package directions, drain and let cool.
  2. Once cooled, spoon farro into large serving bowl.
  3. Cut grilled pineapple into bite size chunks and add to bowl with farro.
  4. Toss in squash/zucchini, pepper and avocado.
  5. Add parsley leaves and a good pinch of sea salt and few grinds of black pepper.
  6. Give the salad a good toss.
  7. Dish out into individual plates or bowls and top with goat cheese and dressing.
  8. Serve.
Go crazy with what you put in this salad. It's more of a combination of great tasting ingredients than a recipe. Just make sure you've got a mix of textures and flavors to keep things interesting.


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