Chopped Strawberry Farro Salad with Honey Balsamic Vinaigrette
This refreshing summer salad includes strawberries, a whole grain, healthy fats and fresh spring greens for a balancing filling meal or side. To make this salad a bit heartier, add grilled chicken or salmon.
Ingredients
- ¾ cup uncooked farro
- chicken or vegetable broth
- 1 ½ cups strawberries hulled and quartered
- 1 large avocado diced
- 6 cups loosely-packed spinach & arugula mix roughly chopped
- ½ cup feta cheese crumbled
- ¼ cup red onion finely diced
- ¼ cup pecans chopped and toasted
Honey Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- salt & pepper to taste
Instructions
- Prepare farro according to the package instructions, using broth instead of water. Place cooked farro in a serving dish to cool while preparing the remaining ingredients.
- In a small bowl, prepare the honey balsamic vinaigrette by whisking together the olive oil, vinegar, mustard, and honey. Add salt and pepper to taste.
- Pour half of the dressing over the farro and toss to combine. Store the remaining dressing in a sealed container in the refrigerator for up to one week.
- Add the remaining salad ingredients to the farro, and toss to combine. Serve immediately or chill until ready to serve.
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