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 5minutes
Cook Time 20minutes
Total Time 25minutes
Calories 1035kcal
Author Healing Tomato
Ingredients
For the dressing:
2Tbsppure maple syrup
1TbspDijon Mustard
1tspDijon Mustard
2Tbspcanola oil
1tsplime juicefreshly squeezed
1/4tspdried oregano
1/4tspsalt
1/4tspblack pepper
For the salad:
5ozmixed baby kalebaby lettuce, and baby spinach
5pearl onions
1/4cupcherry tomatoes
1/2cupFarro
1/2cupchickpeasFrom a can, drained and washed
1tspolive oil
1/2tspdried oregano
1/4tspsaltfor the onions
1/4tspsaltfor 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.