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Green Bean Mushroom Farro Salad (Vegan)

Green Bean & Mushroom Farro Salad with Shallot-Garlic Vinaigrette

A green bean casserole alternative that’s fresh, savory, and delicious. (vegan)


  • 1 cup uncooked semi-pearled farro soaked if possible
  • 12 ounces green beans cleaned and trimmed
  • 8 ounces baby portabella or cremini mushrooms cleaned and sliced into ½-inch thick pieces
  • Salt pepper to taste
  • Olive or avocado oil
  • Parsley to serve

Shallot-Garlic Vinaigrette

  • 1 small shallot peeled and roughly chopped
  • 2 garlic cloves peeled
  • 1 tablespoon champagne or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • 1-3 tablespoons water as needed for desired consistency


  1. Heat oven to 375°F. Coat two baking trays with olive or avocado oil and arrange the green beans on one and the mushrooms on the other. Sprinkle with a generous pinch of salt each.
  2. Pop them both in the oven, starting with the mushrooms on the lower rack. Cook for 15 minutes, toss the baking trays and rotate them 180 degrees. Cook for another 5 minutes until the green beans are bright green but turning golden in places and the mushrooms are browned.
  3. While the trays are in the oven, combine the farro, two cups of water, and a generous pinch of salt in a saucepan and bring to a boil over a medium-high heat. Reduce to a simmer and cook until farro is tender. Which, depending on the type of farro you’re using, could take anywhere from 10 to 30 minutes.
  4. To make the dressing, combine ingredients in a food processor or blender and puree until smooth.
  5. Once farro is done cooking, drain and let cool for 5 minutes. Transfer to a large bowl and toss with 1-2 tablespoons of dressing.
  6. Add mushrooms and green beans to the bowl and toss to combine. Just before serving, Drizzle with more vinaigrette and garnish with parsley. Serve warm or at room temp.