Farro & Fruit Salad

This make-ahead grain salad is bursting with fresh blueberries and a lemony vinaigrette.

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4.5 by 6 people

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  • Makes: 10 servings
  • Start to Finish: 45 mins

Farro & Fruit Salad

Directions

  1. In a large saucepan heat 1 tablespoon olive oil over medium heat. Add 2 of the shallots; cook and stir until translucent, 3 to 5 minutes. Add farro; cook and stir 1 minute more. Add broth; bring to boiling. Reduce heat. Simmer, covered, until farro is soft but still chewy in the center, about 15 minutes. Rinse with cold water; drain. Let cool.
  2. Meanwhile, for dressing, in a screw-top jar, combine 1/2 cup olive oil, lemon peel, lemon juice, remaining shallot, oregano, salt, and pepper. Shake to combine. Toss half of the dressing with the farro. Cover and chill remaining dressing until serving time (let stand at room temperature about 30 minutes before serving if chilled).
  3. In an extra-large serving dish combine farro mixture, spinach, blueberries, fennel, green onions, pistachios, and goat cheese. Cover and chill up to 24 hours. To serve, pour remaining dressing over layers; toss to coat.
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Nutrition Facts (Farro & Fruit Salad)

  • Per serving:
  • 442 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 18 mg chol. ,
  • 458 mg sodium ,
  • 41 g carb. ,
  • 8 g fiber ,
  • 6 g sugar ,
  • 16 g pro.
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Reviews (1)

6 Ratings
593 Days Ago
Cook farro longer than is listed here. The farro package calls for 30 minutes! Otherwise, 5 star recipe!

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