If you need something to eat for lunch this week.
If you’re out of ideas for healthy recipes.
If you’re running out of patience with your New Year’s resolution to eat better.
Then, this Farro Salad is just for you! It’s full of goodness: pecans, feta, green onion and parsley. Then, the bright dressing comes together with olive oil, lemon orange juice and zest.
It’s a bowl of health, but highlights the wonderful depth and texture that farro adds. Throw some chicken on it for extra protein. Plate it next to a nice piece of salmon. Or just eat it in a deep bowl with a fork.
It’s all good with this Farro Salad!
Farro Salad
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Ingredients
- 1 1/2 cups farro
- 1/2 cup pecans toasted and chopped
- 1/2 cup dried cherries or cranberries roughly chopped
- 1/3 cup green onions Chopped
- 1/2 cup chopped parsley
- 2 tbs juice of an orange + some zest
- 1/4 cup pomegranate seeds (optional)
- 1/4 tsp. each salt and pepper
- 1/2 cup crumbled feta
- 2 tbs. olive oil
Instructions
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Bring a large pot of salted water to a boil over high heat. Add 1 1/2 cups of uncooked farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well and shake to remove excess water. Let cool some.
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Transfer farro to a medium bowl, then stir in chopped pecans, chopped dried cranberries or cherries, pomegranate seeds (if using), chopped green onions, parsley, orange juice and zest, olive oil, and salt and pepper.
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Fold in feta and taste and adjust seasonings. Enjoy at room temperature or chilled.
