Farro salad

Let us introduce you to your new favorite lunch salad. It has nuts, apples, cheese and a lesser-known grain you may not have heard of before — farro. It’s high in fiber, iron and protein, and adds a nice texture to this dish. You can swap out the measured greens for your go-to bagged salad mix to make it easier to toss together.

For the salad

• 3 cups cooked farro (about 1 cup dry)
• 1 cup arugula
• 1 cup sliced radicchio
• 1 Honeycrisp apple, thinly sliced
• 3 Medjool dates, pitted and chopped
• ½ cup finely chopped fresh parsley
• ½ cup chopped walnuts
• ½ cup shaved pecorino cheese
• 1 tbsp. fresh thyme leaves
• Apple cider vinegar dressing to taste
• ¼ tsp. sea salt
• Freshly ground black pepper

For the dressing

• ¼ cup apple cider vinegar
• 1 tsp. maple syrup or honey
• 1 garlic clove, grated
• ¼ tsp. Dijon mustard
• ¼ tsp. sea salt
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil

In a large bowl, combine the farro, arugula, radicchio, apple, dates, parsley, walnuts, cheese, and thyme.

Add half the dressing, the salt and several grinds of pepper; toss to combine. Season to taste, adding more dressing as desired.

Makes 4 servings.

Nutrition info for the salad, per serving: 349 calories; 12g fat; 56g carbohydrates; 8g dietary fiber; 17g sugars; 8g protein; 97mg sodium

Nutrition info for the dressing, per serving: 128 calories; 13g fat; 1g carbohydrates; 1g sugars; 0.07g protein; 150mg sodium

Source: loveandlemons.com/farro-salad