Hearty healthy grains is one of my preferred additions to almost any salad and farro is one of my favorite grains to use. To make farro, you simply treat it similar to a pasta and cook in salted boiling water until al dente.
This is salad will keep up to three days in the refrigerator.
Farro is a wonderful grain that adds a special element to this spinach salad. Tossed with a honey vinaigrette, this recipe will have you wanting to make this a staple on your weekly meal plan and prep.
Salad:
2 cups cooked farro
4 cups fresh spinach chopped
2 oz goat cheese, crumbled
1/4 cup currants (sub cranberries, cherries, or golden raisins)
1/4 cup chopped walnuts
1 15oz can sliced beets, cut into strips
Dressing:
2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons dijon
1 teaspoon grated garlic
2 teaspoon grated shallot
1/4 cup extra virgin olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
Layer salad ingredients onto a platter or in a mixing bowl. Add the first five dressing ingredients into a mason jar or small bowl and whisk until ingredients have combined. While gently whisking, slowly add in your extra virgin olive oil. Once the dressing has been emulsified, add salt and pepper. Dress the salad and toss it in the dressing right before serving.
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