Ingredients:
FOR THE FARRO SALAD:
- 3/4 cup uncooked farro
- 1 pint strawberries, hulled and quartered
- 2 medium avocados, diced
- 3 cups loosely packed baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/2 small red onion, finely chopped
- 1/4 cup chopped toasted walnuts
FOR THE DRESSING:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt
Directions:
- Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
- Prepare the dressing: In a small bowl, whisk together all of the ingredients until combined: olive oil, balsamic vinegar, honey, mustard, poppy seeds and 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.
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