Fruit & Farro Salad
Servings 2
Ingredients
Farro
- 1/2 cup farro
- 1 tsp olive oil
- 1/8 tsp salt
- 2 cups water or vegetable stock
Almonds
- 1/4 cup almonds chopped
- 1 tsp honey
- 1 pinch salt
- 1 pinch pepper
Sherry Vinaigrette
- 2 tsp sherry vinegar
- 1/4 tsp rosemary chopped fine
- 1 tsp honey
- 2 tbsp olive oil
Pickled Red Onion
- 1/4 red onion shaved
- 1/8 tsp salt
- 2 tbsp orange juice
- 2 tsp sherry vinegar
Salad
- 4 cups spinach or kale
- 12 cherries halved and deseeded
- 1/2 apple sliced
- 1 orange segmented
Instructions
Farro
- Heat a pot over medium heat. Add the oil and farro. Toast the farro for 2 minutes. Add the water or stock and bring to a simmer. Reduce the heat to low. Simmer until tender and all of the liquid is absorbed. Cool and set aside until ready to use.
Almonds
- Preheat oven to 350 degrees. Mix almond with honey, salt, and pepper. Toast in the oven for 8 minutes. Cool and set aside.
Sherry Vinaigrette
- Combine all the ingredients in a jar. Replace the lid and shake until emulsified. Set aside until ready to use.
Pickled Red Onion
- Mix shaved red onion and salt. Rest for 5 minutes, then mix with OJ and vinegar. Set aside for 20 minutes.
Salad
- Divide spinach and farro between 2 plates.. Garnish with cherries, oranges, red onion, almonds, and apples. Drizzle with vinaigrette and serve.