Summer Farro Salad
Ingredients
The salad
-
¾
cup
uncooked farro
-
1
pint
strawberries, hulled and quartered
-
2
medium
avocados, diced
-
3
cups
baby spinach, roughly chopped
-
½
cup
crumbled feta cheese
-
½
small
red onion, finely chopped
-
¼
cup
chopped toasted walnuts
The dressing
-
3
tablespoons
extra virgin olive oil
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
honey
-
1
teaspoon
Dijon mustard
-
2
teaspoons
poppy seeds
-
¼
teaspoon
kosher salt
Instructions
- Prepare the farro according to package instructions and let it cool.
- Chop and dice the strawberries, avocados, red onion, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, poppy seeds, and salt.
- Pour the dressing over the cooled farro and toss to coat.
- Add the strawberries, avocados, spinach, feta, red onion, and walnuts to the bowl and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
4 servings
Calories
563
Total fat
36g
Total carbohydrates
57g
Total protein
11g
Sodium
20mg
Cholesterol
17mg
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