Guys, I’m on a health kick. Yes, I know I say that often on here but when you have a blog that is dedicated to baked goods and desserts, health kicks are needed to keep yourself in check. At least they are for me.
For this health kick (which in full disclosure, I just ate a Skinny Cow ice cream sandwich before I wrote this so I feel like I’m still doing semi-well…) I bring you farro salad. If you have not had it before, make it tonight for dinner because it’s that good!
Farro, which is very similar to barley or spelt, is so yummy! When I first started my job, the office was on a health kick (guess I fit right in!) and one day we had lunch catered and there was farro salad. I ate 3 helpings and I’m not even embarrassed by it. It was so tasty!
Using my memory of that work salad and a recipe I found online, I created my own version of a farro salad. It did not disappoint! And the best thing is that you can add what you want and no measurements are needed! I made this salad according to what I liked and eyeballed how much to add. This salad is best made, however, either the day before of a few hours before serving so it can chill in the fridge and all the flavors can meld together. Hope you enjoy!
- Farro (cooked according to package)
- shredded brussel sprouts (Trader Joe’s sells this by the bag)
- dried cranberries
- candied walnuts
- Feta cheese
- Mix all ingredients in large bowl. Add desired dressing and let sit in refrigerator.
For dressing: Combine olive oil, splash of rice wine vinegar, salt, pepper, garlic, and small spoon of dijon mustard. Mix well and pour over salad.