Arugula Salad with Farro, Apple and Pumpkin Spice Pepitas
Ingredients
The salad
-
5
oz
arugula
-
½
cup
goat cheese, crumbled
-
1
medium
Honeycrisp apple, diced small
-
¾
cup
dry farro
-
⅓
cup
diced green onion
-
optional
handful of pomegranate arils, dried cherries, and avocado
-
to taste
apple cider vinegar dressing
The pumpkin spice pepita clusters
-
½
cup
raw pepitas
-
½
tbsp
coconut oil, melted
-
½
tbsp
pure maple syrup
-
½
tsp
pumpkin pie spice
-
pinch
salt
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mix the melted coconut oil, maple syrup, and pumpkin pie spice, then toss with the pepitas and bake for 15 minutes.
- Cook the farro according to package directions, then cool it in the refrigerator or freezer.
- Prepare the dressing and adjust sweetness if needed.
- Assemble the salad by layering arugula, goat cheese, apple, cooled farro, green onion, and pepita clusters.
- Drizzle with dressing, season with salt and pepper, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
14g
Sodium
200mg
Cholesterol
20mg
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