Summer is a perfect time of year to enjoy grain salads. If you’ve got a picnic, potluck or just want something delicious for dinner, look no further! This salad combines farro, fresh spinach, arugula and dried cherries in a simple orange dressing. It can be made ahead of time or a few hours before your next soiree.
Farro is a a versatile ancient whole grain that’s high in fiber and protein. It’s cooked like rice, but needs 3:1 fluid to grain. It can be cooked in chicken or vegetable broth for a savory taste, or cooked in water and seasoned afterwards. Since it takes a good 30-minutes to cook, I suggest cooking a large batch and using it in multiple dishes. The salad can “stand alone” or grilled chicken, fish or shrimp can be added to make it a complete meal. Bob’s Red Mill provided farro samples for this recipe. I brought it to a recent party and it was a hit! #samples #client
1 cup farro cooked according to directions
2 cups baby spinach
2 cups arugula
1/4 cup chopped red onions
1/4 cup feta cheese crumbles
1/2 cup dried cherries or cranberries
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup orange juice
1/4 cup olive oil
Cook farro according to directions and set aside to cool in a large mixing bowl.
Once farro has cooled, add spinach, arugula, chopped onions, feta cheese, dried cherries and pepitas.
Whisk together orange juice and olive oil into a dressing.
Pour dressing over the salad and toss it.
Makes 6 servings. Nutrition facts per serving: 217 calories, 12.8 grams fat, 5 grams protein, 23 grams carbohydrate, 3 grams fiber, 5.6 mg cholesterol, 85 mg sodium.