Lunch · 35 min · italian

Warm Farro & Roasted Mushroom Salad

This is the kind of Italian lunch you’ll make on repeat — farro and cremini mushrooms, 35 minutes, big payoff. The macros do the talking: 25g protein, 50g carbs, and 39g fat in every 625-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Farro
• 8 oz Cremini mushrooms
• 1/4 cup Parmesan
• 1 tsp Thyme
• 2 tbsp Olive oil
• 2 cups Baby spinach

Steps

1. Bring a medium pot of salted water to a boil and cook the farro 20–25 minutes until chewy-tender; drain.
2. Heat the oven to 425°F and toss the mushrooms with 1 tablespoon of the olive oil, the thyme, and salt on a sheet pan.
3. Roast 15–18 minutes, stirring once, until the mushrooms are browned and have shrunk by about a third.
4. Whisk the remaining olive oil with a splash of red wine vinegar if you like a brighter dressing.
5. Add the warm farro and roasted mushrooms to a large bowl with the baby spinach.
6. Toss until the spinach just begins to wilt from the residual heat — about 1 minute.
7. Shower with grated parmesan, toss once more, and serve warm.

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