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Yield: 2 people
Fig and Farro Grain Bowls
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
These grain bowls are the perfect September salad! Juicy figs, greens, quinoa, farro, almonds and a lemon lavender vinaiagrette make this bowl irresistible.
  • 1 cup cooked farro
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • 1 cup arugula microgreens
  • pinch of kosher salt
  • freshly ground black pepper
  • 8 whole figs chopped or sliced
  • 1 shallot thinly sliced
  • ¼ cup toasted sliced almonds
  • ¼ cup crumbled blue goat or feta cheese (your choice!)
lemon lavender vinaigrette
  • 3 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves finely minced or pressed
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried culinary lavender
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  1. (As a note, it will take about 15 to 30 minutes to cook your quinoa/farro. You can cook both ahead of time and/or use leftover grains of your choice for this bowl!)

    In a large bowl, stir together the farro, quinoa, spinach and microgreens. Add a pinch of salt and pepper in and toss again.

  2. Top with the figs, shallot, almonds and cheese. Drizzle on the lavender lemon dressing and toss it all together. If you grow it/find it, garnish the bowl with a fresh lavender sprig.Serve!
lemon lavender vinaigrette
  1. In a bowl or measuring cup, whisk together the vinegar, lemon juice, honey, garlic, lemon zest, lavender, salt and pepper.
  2. Continue to whisk and stream in the olive oil until the dressing is emulsified. You can make this ahead of time and store it in the fridge for a few days! If desired, you can strain out the dried lavender, but I like to leave them in there!

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