Summer Farro Salad
A cool farro salad tossed with strawberries, spinach, avocado and feta in a poppy seed balsamic dressing. The household version also folds in beets, blueberries and chickpeas, which makes it substantial enough for a packed lunch.
Ingredients
For the Farro Salad
- ¾ cup farro, uncooked
- 1 pint strawberries, hulled and quartered
- 2 piece avocado, medium, diced
- 3 cup baby spinach, loosely packed, roughly chopped
- ½ cup feta cheese, crumbled
- ½ piece red onion, small, finely chopped
- ¼ cup walnuts, chopped and toasted
- 1 cup beets, cooked, diced
- 1 cup blueberries
- 1 can chickpeas, rinsed and drained (15 ounce can)
For the Dressing
- 3 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 teaspoon poppy seeds
- ¼ teaspoon kosher salt
Method
- Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
- In a small bowl, whisk together all of the ingredients until combined: olive oil, balsamic vinegar, honey, mustard, poppy seeds, salt. Taste and adjust seasoning as desired.
- Pour over the farro, then toss to coat.
- Add the remaining ingredients to the bowl with the farro, strawberries, avocados, spinach, feta, red onion, and walnuts, then toss gently to combine. Serve chilled or at room temperature. (Household addition: add the beets, blueberries and chickpeas with the remaining ingredients.)