Description
This vibrant salad combines farro, baby spinach, and fresh blueberries with a delightful dressing.
Ingredients
Scale
- 1 cup cooked farro (quinoa is nice too)
- 5 ounces baby spinach (or use a combo with other lettuces and arugula)
- 1/4 cup red onion, thinly sliced (let the onions soak in the dressing for a few minutes to mellow out the sharp flavor, if desired)
- 1 cup fresh blueberries
- 1 cup cucumber, sliced
- 1/3 cup feta cheese
- 1/3 cup almonds, toasted and chopped (pecans are nice too)
- a handful of fresh basil leaves
- 3 tablespoons white balsamic (or substitute regular balsamic vinegar plus more honey to taste)
- 2 teaspoons honey or maple syrup
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Cook the farro according to the package directions (use ⅓ cup dry farro).
- Whisk white balsamic, honey, dijon, cinnamon, black pepper, and salt. Drizzle in olive oil and mix until emulsified.
- In a large bowl, spoon a few tablespoons of dressing on the greens and toss. Layer on farro, red onion, blueberries, and cucumber. Sprinkle with feta cheese, almonds, and scatter fresh basil.
- Finish with more dressing and serve immediately.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to substitute other nuts or greens based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg