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Farro Salad + Pickled Beet & Almond Butter Dressing (Vegan+GF)

Some super basic salad inspiration focused around an extremely easy dressing.
Prep Time 15 minutes



  • 1/3 cup pickled beet liquid
  • 1-2 tablespoons tj's green dragon sauce or any hot sauce
  • 2 tablespoons raw almond butter

Salad: (everything optional)

  • 1-2 cups baby spinach or lettuce roughly chopped
  • 1-2 stalks celery chopped
  • 1/4 cup cherry tomatoes
  • 1/2 cup cooked white beans rinsed
  • 1/2 cup cooked farro use brown rice for gluten free
  • 1/4 cup cubed roasted sweet potato
  • 1/2 green bell pepper sliced
  • 1/4 cup carrots diced
  • 2 tablespoon onion diced
  • 1/4 cup pickled beet cubes
  • 1 tablespoon pepitas


  1. In a small bowl or glass, whisk together the ingredients for the dressing until smooth. Store in an airtight container until ready to serve.
  2. For the salad, wash and chop all of the veggies you'd like to add top with the dressing when ready to eat.