Description
This ultra-flavorful Strawberry Farro Salad features fresh basil, tangy goat cheese, crunchy pecans and a citrusy homemade dressing. It’s a super quick and easy side salad that packs a nutritious punch!
Ingredients
Scale
For the Strawberry Farro Salad
- 1 cup of farro
- 1 1/2 cup water
- 13 strawberries, hulled and sliced
- 2 oz. of goat cheese, crumbled
- 1/3 cup pecans, chopped
- 1/4 cup of basil, chopped
For the Citrus Dressing
- 1 T. orange zest
- 1/4 cup of orange juice
- 1 T. of honey or agave nectar
- 1/2 tsp. of salt
- 1/4 tsp. of pepper
- 3 T. of olive oil
Instructions
- In a medium-sized saucepan add water and dry farro to pot.
- Bring to a boil and reduce to simmer. Cook for 30 minutes.
- Fluff the farro with a fork, transfer to a bowl, and allow farro to cool.
- To a small bowl whisk together orange zest, orange juice, honey or agave, salt and pepper. Slowly whisk in the olive oil until emulsified.
- To a medium bowl, add farro, strawberries, basil, pecans, goat cheese and pour the dressing over top. Using a spoon, toss together until the farro is coated with the dressing and everything is combined.
Notes
- Makes 4-6 servings
- Recipe adapted from Giada De Laurentiis – Food Network.
- To Make Ahead: Refrigerate cooled farro in an airtight container for up to a week. Refrigerate dressing in a sealed jar for 5-7 days, shaking or mixing it well before using. Prepare each salad ingredient a day in advance and refrigerate everything in separate airtight containers. Assemble salad when ready to enjoy.
- To Store Extras: Refrigerate leftovers in an airtight container, storing the dressing separately if possible. Enjoy leftovers within 1-2 days. If dressing is separate, it will last for up to a week.
