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.

Course Appetizer, Lunch, Salad

Cuisine American, Italian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Calories 1035kcal

Author Healing Tomato

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.

Nutrition