Farro Salad with Roasted Onions, Greens, & Nuts
Ingredients
The salad
-
1
unit
red onion, diced
-
1
cup
semi-pearled farro
-
2
tablespoons
dried currants
-
2
tablespoons
pine nuts
-
2
cups
mustard greens
The dressing
-
1
tablespoon
white balsamic vinegar
-
to taste
unit
olive oil
-
to taste
unit
kosher salt
Instructions
- 1. Preheat the oven to 450ºF and boil water in a pot.
- 2. Toss diced onion with olive oil and salt on a sheet pan, then roast for 12 to 15 minutes until slightly charred.
- 3. Cook farro in boiling water with a pinch of salt for about 15 minutes.
- 4. Moisten currants with boiling water and white balsamic vinegar in a small bowl.
- 5. Toast pine nuts in a dry skillet over medium heat until golden brown.
- 6. In a large mixing bowl, combine roasted onions, drained farro, and greens.
- 7. Drizzle olive oil and white balsamic vinegar over the mixture, then add currants and pine nuts.
- 8. Toss everything together and adjust seasoning with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
2 servings
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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