Farro Salad with Pear and Hazelnuts
Ingredients
The salad
-
2
cups
dry farro
-
3
large
ripe pears, sliced
-
½
cup
crushed roasted hazelnuts
-
handful or two
baby arugula
-
1 ½
ounces
shaved or grated Romano cheese (optional)
The dressing
-
¼
cup
olive oil
-
⅛
cup
apple cider vinegar
-
⅛
cup
orange juice
-
1
tablespoon
maple syrup
-
½
teaspoon
salt
-
¼
teaspoon
cracked pepper
Instructions
- Toast the farro in a dry pot until golden and fragrant.
- Add water and salt, bring to a boil, and cook uncovered until tender, about 30 minutes.
- Drain the farro and rinse with cold water, then place it in a bowl.
- Add the dressing ingredients and toss to combine.
- Fold in the pears, hazelnuts, and arugula gently.
- Adjust seasonings to taste and add cheese if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
284
Total fat
15.6g
Total carbohydrates
35.4g
Total protein
4.2g
Sodium
201.4mg
Cholesterol
0mg
You might also like