Farro Salad
This is a light lunch salad made with baby kale, baby lettuce, farro, and chickpeas. The dressing is a simple maple syrup vinaigrette that takes only 5 min.
Calories 1035kcal
Ingredients
For the dressing:
- 2 Tbsp pure maple syrup
- 1 Tbsp Dijon Mustard
- 1 tsp Dijon Mustard
- 2 Tbsp canola oil
- 1 tsp lime juice freshly squeezed
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
For the salad:
- 5 oz mixed baby kale baby lettuce, and baby spinach
- 5 pearl onions
- 1/4 cup cherry tomatoes
- 1/2 cup Farro
- 1/2 cup chickpeas From a can, drained and washed
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt for the onions
- 1/4 tsp salt for cooking the farro
Instructions
- Preheat oven to 350ºF.
- On the stove top, boil about 2 cups of water.
- Add the farro and salt to the boiling water
- Cook until the farro are tender (about 7 minutes)
- Remove from heat and drain the excess water. Set aside
- While the farro is cooling, peel and half the pearl onions
- In a bowl, mix pearl onions, tomatoes, olive oil, dried oregano, and salt.
- Spread out the onions and tomatoes mixture on a baking tray
- Roast them in the oven for 10 minutes or until the tomatoes begin to wrinkle.
- Remove from the oven and set aside to cool.
- In a salad bowl, add the greens, farro, and chickpeas.
- Add the roasted tomatoes and onions to the salad.
- Whisk the ingredients of the dressing and pour over the salad.
- Serve immediately.
Notes
Dressing tip: Add the dressing right before serving. If taking to work, keep the dressing in a separate container until ready to eat.