Vibrant Farro and Goat Cheese Salad with Lemon Dijon Vinaigrette

Ingredients

- 1 cup Farro
- 2 cups Water
- 1 cup Veggie broth
- 1 cup Chicken broth
- 1 Bay leaf
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 tablespoon Maple syrup
- 1/4 cup Extra virgin olive oil
- 1 Apple, thinly sliced
- 2 cups Arugula
- 2 cups Mixed salad greens
- 2 tablespoons Fresh herbs (Parsley, Mint, Dill), finely chopped
- 1/2 cup Pecan halves
- 1/4 cup Golden raisins or mixed Dried fruit
- 4 ounces Goat cheese, crumbled
- Salt, to taste
- Fresh ground black pepper, to taste

Instructions

1. Cook the Farro
- Rinse 1 cup of farro under cold water.
- In a medium pot, combine 2 cups water, 1 cup veggie broth, 1 cup chicken broth, and 1 bay leaf.
- Bring to a boil over medium-high heat.
- Add rinsed farro to the pot. Reduce the heat to low and cover.
- Let it simmer for about 25 minutes, or until farro is tender.
- Drain any excess liquid, discard the bay leaf, and let farro cool.

2. Prepare the Dressing
- In a small bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1 tablespoon maple syrup.
- Slowly drizzle in 1/4 cup extra virgin olive oil while continuously whisking until the dressing is emulsified.
- Season with salt and fresh ground black pepper to taste.

3. Assemble the Salad
- In a large salad bowl, combine cooked and cooled farro, 2 cups arugula, 2 cups mixed salad greens, and thinly sliced apple.
- Add 2 tablespoons of chopped fresh herbs and toss gently.
- Pour the dressing over the salad and toss again to evenly coat all ingredients.

4. Add Toppings
- Sprinkle 1/2 cup pecan halves and 1/4 cup golden raisins or dried fruit over the salad.
- Crumble 4 ounces of goat cheese on top.

5. Serve
- Lightly toss the salad once more and serve immediately.

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Farro salad, Goat cheese salad, Lemon Dijon vinaigrette, Grain salad, Arugula salad, Healthy lunch recipe, Fresh herb salad, Pecan salad, Gourmet salad, Vegetarian lunch

Recipe Yield

Feeds 4 adults

Calories

Total: 1,200 calories

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