Farro Salad Recipe with Prunes & Zesty Herb Vinaigrette

One of the great things about a salad with farro like this one is that it gets better with age! Okay… not too long, but you can make it in advance, keeping the dressing on the side, as an easy meal prep recipe. Then just pour on the dressing and toss when you’re ready to enjoy!

Makes: 4Prep Time: 15 minutesCook Time: 20 minutes
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INGREDIENTS

  •  
  • 400 g cooked pearled farro
  • 90 g diced pitted California Prunes
  • 45 g diced fennel
  • 20 g thinly sliced radicchio
  • 30 g dry-roasted shelled pistachios
  • 60 ml freshly squeezed orange juice
  • 15 g chopped fresh parsley
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons minced shallots
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon fine sea salt
  • 60 ml avocado oil
  • Garnish: freshly grated orange zest

DIRECTIONS

  1. In a medium bowl, combine farro, prunes, fennel, radicchio and pistachios. Stir to combine.
  2. In a separate small bowl, whisk together orange juice, parsley, mint, shallots, vinegar, honey and salt.
  3. Gradually pour in avocado oil, while whisking, until emulsified.
  4. Pour vinaigrette over farro salad and gently toss until evenly coated.

AUTHOR

Kristy Del Coro MS RDN LDN

NUTRITION FACTS

CALORIES440
SATURATED FAT2g
MONOUNSATURATED FAT12g
POLYUNSATURATED FAT3g
FIBRE10g
PROTEIN10g
SODIUM290mg
CARBOHYDRATE59g
POTASSIUM390mg