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Thanksgiving Side: Green Chef Style

Thanksgiving is near, which means we are pulling out our favorite holiday recipes. While the turkey is the star of the show, we do love to dazzle with our side dishes. This year we wanted to make a side that vegans and meat lovers alike will enjoy. Our Nutty Farro with Crisp Apple and Tender Spinach will be the talk of the dinner table.

Farro (also called emmer) belongs to the wheat family. Although it’s been cultivated for 20,000 years, it gradually became less common than other easier-to-grow grains. It reemerged in Italy where it became known as farro. It has a chewy structure and nutty flavor, making it a perfect hearty side for fall. Get cooking and share your photos with us by using #dinnervictory!

  • Prep/Cook Time: 35 min


  • 210g farro (wheat allergen)
  • 100g baby spinach
  • 2 Fuji apples

From Your Pantry

  • cooking oil
  • salt & pepper
  • foil
  • olive oil

Tools You’ll Need

  • knife & cutting board
  • large pot
  • cooking spoon
  • liquid measuring cup
  • baking sheet
  • oven mitt



  • Bring 5 cups lightly salted water to a boil in a large pot. Add farro to boiling water; stir. Reduce heat to medium. Cook 30-35 minutes, or until farro is al dente and water is absorbed, stirring occasionally. Remove from heat.


  • Stand Fuji apples upright and cut off sides around cores; discard cores. Medium dice into about ½-inch pieces.
  • Place apples on a lightly oiled foil-lined baking sheet. Drizzle with about 2 tablespoons olive oil. Season with salt and pepper. Stir to coat. Roast 8-10 minutes, or until apples are crisp-tender.


  • Roughly chop baby spinach.
  • Transfer roasted apples to pot with farro. Add spinach. Drizzle with 2-3 teaspoons olive oil. Stir to combine. Salt and pepper to taste.


  • Serve alongside your Thanksgiving dinner for the perfect complement to every dish!

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Nutty Farro with Crisp Apples and Tender Spinach - Vegan
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