Ingredients
Salad
- 1 cup dry Bluebird Grain Farms Whole Grain Emmer Farro ~3 cups cooked
- 4 cups water
- 1 teaspoon sea salt
- 2 cups arugula or baby kale
- 1 crisp apple or 1 cup seasonal fruit thinly sliced
- 1 cup cucumber diced
- ½ cup toasted walnuts or pecans
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh dill or mint
- ⅓ cup crumbled feta or shaved parmesan
- ¼ cup thinly sliced red onion
- fresh cracked pepper to taste
Lemon Dijon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon Mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon honey or maple syrup
- 1 small garlic clove minced
- ½ teaspoon sea salt
- fresh cracked pepper
Instructions
Prepare Grains
- In a medium pot, combine the Emmer Farro, water, and sea salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 50–60 minutes, or until the grains are tender but still have a pleasant chew. Alternatively, you can cook the farro in a rice cooker using the brown rice setting. Once cooked, drain any excess liquid and allow the farro to cool slightly before using (if served warm). Cool and chill grains if served cold.
Assemble Vinaigrette
- While the farro cooks, whisk together all vinaigrette ingredients in a small bowl and set aside.
Prepare Vegetables and Toss
- While Farro cooks prep vegetables and set aside.
- In a large serving bowl combine cooked farro, greens, cucumber, fruit, onion, herbs, nuts, and cheese.
- Pour vinaigrette over salad and toss well.
- Serve warm, room temperature, or chilled.