Many of You Know About My Healthy Obsession with Farro. It’s

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I love to meal prep a batch to have in my fridge to be able to add to salads or soups. I just love it.

Farro tastes nutty and has a slightly chewy texture when cooked. It’s a similar size to rice, but has much more flavor. It is simple to prepare and can be added to a variety of dishes including soups, sides, and salads like this recipe.

Fall Farro Salad

Quantities of the salad components aren’t that important. I just sort of eyeball it and use what I have.

I combined cooked Farro (although any grain or rice can be used) with golden raisins, sliced apple or pear, a couple handfuls of arugula (or baby spinach), some toasted walnuts (or any nut you want), 1/4 cup of any chopped herbs (I used parsley) crumbled goat cheese (you can use feta) Throw it all in a bowl together and then drizzle with some of the vinaigrette (you won’t use it all). Toss to combine and enjoy!

Vinaigrette:

1/2 cup olive oil

Juice of 1 lemon

2 tbls of cider vinegar

1 tbls Dijon

1 tbls maple syrup

Salt and pepper to taste

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Combine all in a jar with a tight fitted lid and shake until combined.