If you're not eating the salad in one sitting, only dress what you will eat to avoid sogginess.

Equipment Needed

Measuring cups and spoons, rice cooker or pot with lid, mixing bowl, whisk, knife and a cutting board


Cook the farro according to package instructions, using one cup of farro and three cups of vegetable stock (instead of water).

We used a rice cooker on the whole grain setting, but you can use a thick bottomed pot with a lid as well. 

Shred the cabbage as thinly as possible and dice the dried apricots.

Boil or steam the broccolini until tender and chop it into bite-size pieces. 

Open and drain the canned lentils. 

To make the dressing, in a mixing bowl add the olive oil, apple cider vinegar, xylitol sweetener, cumin, garlic, salt and pepper, chili flakes, parsley and lemon juice. Whisk thoroughly. 

Combine the farro, dried fruit, pistachios, broccolini, cabbage, lentils and dressing and mix well.

Let the salad rest for 15 minutes before serving.