Packed with herbaceous flavor, meaty walnuts, and tangy olives, this vegan farro salad shines year-round.

This simple, zesty, and bright recipe from The Well Fed Yogi blogger is easily adaptable and wonderful with other warm grains such as bulgur, couscous, and rice.

1 cup farro

1 cup roughly chopped pitted green olives

⅓ cup roughly chopped green onions

1 cup roughly chopped walnuts

¼ cup raisins

Zest and juice of 1 lemon

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 teaspoon black pepper

½ teaspoon dried savory herbs such as basil, orgeano, thyme

2 cups arugula

¼ cup fresh finely chopped parsley

¼ cup fresh finely chopped mint