A fall salad that really satisfies!
Farro always packs a nourishing fiber and protein punch. Combined with my favorite Cosmic Crisp apple, it’s such a tasty way to support heart health, digestion, and weight management.
I love the nutty, chewy textures that pair nicely with the crisp crunch. Dates and pecorino add a sweetness to balance the arugula and radicchio. Perfect for potlucks… tastes great the next day.
Serves 4
Ingredients:
- 3 cups cooked farro (1 cup dry)
- 1 cup arugula
- 1 cup radicchio, sliced
- 1 Cosmic Crisp apple, thinly sliced
- 3 Medjool dates, pitted and chopped
- 1/2 cup cilantro, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup pecorino cheese, shaved
- Apple Cider Vinegar Dressing *
- 1/4 teaspoon sea salt
- Freshly ground black pepper
Method:
- Cook the farro: Rinse in fine-mesh sieve. Add 1 cup farro to 3-4 cups boiling water and simmer uncovered 30-40 minutes until al dente but tender (less time if not using whole grain farro). Drain, spread on baking sheet or large plate, pat dry.
- In large bowl, place all ingredients except for Dressing, salt and pepper. Gently toss to combine.
- * To make the Apple Cider Vinegar Dressing: Whisk together 1/4 cup apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon sea salt, freshly ground black pepper. Drizzle in and whisk 1/4 cup extra-virgin olive oil.
- Add dressing, salt and pepper to taste. Toss to combine.
- Eat as is or top with roasted, grilled or sautéed chicken, scallops, or other favorite protein.
- Tastes great the next day (store in fridge).
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For other impromptu meal ideas check out The Menopause Menu & Pinterest.