March 6, 2023

Farro Spinach Salad

This salad is chock-full of nutrients and is a favorite, because of abundance of fresh mint and the nutrient rich, farro. Iron rich, fiber rich, protein rich. Farro is a much healthier alternative to white rice and other refined grains. Feel free to swap out the farro for quinoa if you prefer, but farro is a favorite staple here. It's always a good idea to make extra to have on hand to throw in salads all week long.    

This pretty green salad is sure to bring you good luck this month of March! 

Ingredients

Salad
 1 cup farro, cooked per package directions
 1 box or can chickpeas, drained and rinsed
 ½ english cucumber, washed and chopped small
 ½ small red onion, chopped
 2 tbsp fresh mint leaves, chopped (or more, if you just can't get enough fresh mint!)
 ¼ cup pistachios, unsalted
 3 oz feta cheese, crumbled
 ½ bag spinach
Dressing
 1 lemon, juiced
 ¼ cup extra-virgin olive oil
 1 tbsp dijon
 flaky salt and fresh ground pepper

Directions

1

In a small bowl, start building the vinaigrette. Add the lemon juice and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

In a large salad bowl, use the spinach leaves as the base. Then add all the ingredients on top, keeping separate (for appearance and if not serving immediately). Before serving, drizzle some of the lemon vinaigrette over and toss the salad. Add more dressing to your liking.

Any unused dressing may be stored in the refrigerator for up to a week.

Farro Spinach Salad

Farro Spinach Salad

Category, , , , , DifficultyBeginnerYields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

Salad
 1 cup farro, cooked per package directions
 1 box or can chickpeas, drained and rinsed
 ½ english cucumber, washed and chopped small
 ½ small red onion, chopped
 2 tbsp fresh mint leaves, chopped (or more, if you just can't get enough fresh mint!)
 ¼ cup pistachios, unsalted
 3 oz feta cheese, crumbled
 ½ bag spinach
Dressing
 1 lemon, juiced
 ¼ cup extra-virgin olive oil
 1 tbsp dijon
 flaky salt and fresh ground pepper

Steps

1

In a small bowl, start building the vinaigrette. Add the lemon juice and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

In a large salad bowl, use the spinach leaves as the base. Then add all the ingredients on top, keeping separate (for appearance and if not serving immediately). Before serving, drizzle some of the lemon vinaigrette over and toss the salad. Add more dressing to your liking.

Any unused dressing may be stored in the refrigerator for up to a week.

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