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lydia menzies chopping lemons

Healthy Fall Farro Salad with Apples

Lydia Menzies
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Servings 4 side salads

Ingredients
  

  • 1 cup farro uncooked
  • 3 cups chicken broth (can sub water with salt)
  • 3 cups arugula
  • 1 apple sliced
  • 1/4 cup dried cranberries (can sub golden raisins)
  • 1/4 cup olive oil
  • 1 lemon juiced (should yield 2 TBS of juice)
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 cup chopped pecans
  • 1 - 2 oz goat cheese crumbled
  • salt to taste

Instructions
 

  • Rinse uncooked farro.
    Cook farro in chicken broth according to instructions on box. I typically choose pearled farro for its shorter cooking time, but whole farro yields more nutrients if you have extra time. Allot anywhere from 20-40 mins. cooking time depending on which farro you choose to cook.
  • While farro is cooking, make dressing in a large salad bowl by whisking olive oil into lemon juice, honey, and mustard. Dash with salt.
  • After farro has cooked, drain well and then add to bowl with salad dresssing.
  • Add in arugula, nuts, apples and mix well to coat.
  • Top with crumbled goat cheese and cranberries and serve.
  • Enjoy!