Farro Salad
Ingredients
The salad
-
1
cup
dry farro
-
½
cup
orange juice
-
1
Tbsp
orange zest
-
¾
tsp
salt
-
3
oz
baby kale
-
½
cup
dried Montmorency cherries
-
1
large
peach
-
½
cup
walnuts
-
½
cup
crumbled feta cheese
-
½
cup
parsley leaves
-
⅓
cup
chopped red onion
The dressing
-
⅓
cup
olive oil
-
2
Tbsp
white wine vinegar
-
1
tsp
honey
-
1
tsp
dijon mustard
Instructions
- In a saucepan, combine water, farro, orange juice, orange zest, and salt, then bring to a simmer.
- Reduce heat and simmer until farro is tender, about 30 minutes. Drain and let cool.
- Prepare the dressing by whisking together olive oil, vinegar, honey, dijon, salt, and pepper in a bowl. Chill until needed.
- In a large bowl, combine the cooled farro, kale, cherries, peach, walnuts, feta, parsley, and red onion.
- Whisk the dressing again and pour it over the salad. Toss to coat evenly and adjust salt if needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
5
Calories
472
Total fat
26g
Total carbohydrates
52g
Total protein
10g
Sodium
545mg
Cholesterol
13mg
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