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Super Green Grain Salad with Walnut Dressing

Super Green Grain Salad with Toasted Walnut Dressing

A hearty and healthy grain salad loaded with sautéed broccoli, green onion, and herbs, and topped with a creamy toasted walnut dressing. Enjoy warm, chilled, or at room temperature.
Course Entree/Salad, Main dish or side
Cuisine middle eastern
Diet Vegetarian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 440kcal


  • Saucepan or stock pot
  • Large skillet
  • Mixing bowls


  • 1 1/2 cups uncooked farro, wheat berries, or pearl barley
  • 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 plus 2 Tbsp. extra-virgin olive oil
  • 1/4 cup plus 3 Tbsp. finely chopped fresh parsley, divided
  • 3/4 tsp. sea salt, divided
  • 1/4 tsp. cracked black pepper, divided
  • 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
  • 1 garlic clove, grated or finely minced
  • 3 Medjool dates, pitted and finely chopped (sub 1/3 cup golden raisins)


  • Bring a large pot of generously salted water (I use ~1 tsp. sea salt) to a boil. Add grains, reduce heat, and simmer, uncovered, until al dente (about 35 to 45 minutes for farro or wheat berries, or 25 minutes for pearl barley).
    Drain and spread on a rimmed baking sheet or large plate to cool.
  • Meanwhile, prepare walnut dressing by toasting walnut halves in a skillet over medium heat until lightly browned and fragrant, stirring occassionally, about 4 to 5 minutes. Transfer to a cutting board and let cool before very finely chopping.
  • In a medium bowl, combine Greek yogurt and 1 Tbsp. lemon juice; whisk to combine. Gradually stream in 1/4 cup of the olive oil, whisking constantly, until smooth. (Slowly incorporating the oil prevents the mixture from "breaking." If it does break, it's totally fine and will still taste the same!)
    Stir in chopped walnuts, 3 Tbsp. of the chopped parsley, garlic, 1/4 tsp. of the salt and 1/4 tsp. black pepper. Set aside.
  • In the same skillet you used to toast the walnuts, heat remaining 2 Tbsp. olive oil over medium-high heat. Once hot, add broccoli, scallions, za'atar and chili flakes; cook 5 minutes, stirring only occassionally, until soft. Stir in remaining 1/4 cup chopped parsley, 1 Tbsp. lemon juice, chopped dates, and remaining 1/2 tsp. salt. Transfer mixture to a large bowl.
  • Add cooked grains to bowl with broccoli mixture; toss to combine. Spread on a serving platter (or serve right out of the bowl), and dollop walnut dressing overtop. Drizzle with a little extra olive oil, and garnish with additional chopped fresh herbs, chili flakes, and/or cracked black pepper, if desired.


  • Make-Ahead: The grains can be cooked and chilled up to 3 days ahead. 
  • Store: Refrigerate leftover grain salad in an airtight container for up to 5 days. Enjoy chilled or closer to room temperature.


Serving: 0.75cup | Calories: 440kcal | Carbohydrates: 58g | Protein: 9g | Fat: 20g | Sodium: 625mg | Fiber: 10g | Sugar: 10g