Description
This super easy, healthy farro salad is full of bright, fresh vegetables and herbs and is topped with some crunchy pistachios and tangy goat cheese. Seriously, what’s not to love?
Ingredients
Units
Scale
- 1 cup farro
- 1 cup apple cider
- Kosher salt, to taste
- 2 bay leaves
- 6 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/2 cup feta cheese (or shaved Parmesan cheese)
- 1/2 cup chopped roasted pistachio nuts
- 2 cups arugula leaves
- 1 cup chopped parsley
- 1 cup chopped mint leaves
- 1/3 cup fresh peas
- 1/3 cup thinly sliced radish (I like using watermelon radishes)
- Maldon or other flaky sea salt, for finishing
Instructions
- In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates (about 30 minutes). If all the liquid evaporates before the farro is done, add a little more water. Let farro cool and discard bay leaves.
- While the faro is cooking, whisk together remaining olive oil, the lemon juice and a pinch of salt in a salad bowl. Add farro, cheese, and pistachio nuts and mix well. This salad base will keep for up to several hours at room temperature or overnight in the refrigerator.
- Just before serving, fold in arugula, herbs, peas, radish and flaky salt to taste.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 481
- Sugar: 4 g
- Sodium: 1735.3 mg
- Fat: 32.3 g
- Carbohydrates: 40.1 g
- Protein: 13.3 g
- Cholesterol: 16.7 mg