Farro Salad with Arugula, Artichokes & Pistachios

• servings: 1 serving
• total time: 20 minutes

Ingredients

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

¾ cup cooked farro

1 ½ cups packed baby arugula

¼ cup packed small fresh mint leaves

2 tablespoons thinly sliced fresh basil

1 canned whole artichoke heart (or 4 quarters), rinsed and chopped

⅛ teaspoon salt

2 tablespoons chopped salted dry-roasted pistachios

1 ½ tablespoons pomegranate seeds (arils) or dried cranberries

¾ ounce soft goat cheese, crumbled (2 Tbsp.)

Directions

Whisk lemon juice and oil in a salad bowl. Stir in farro, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and goat cheese.

Nutrition

• Calories: 503 kcal
• Total Fat: 30 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 10 mg
• Sodium: 655 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 17 g