Nikki's Farro Salad

Recipe by portoula

Course: Salads, Lunch, Dinner, Sides

There is so much to love about this salad! Between the freshness of seasonal produce, the beautiful texture of the farro, and the luscious tahini dressing - it all comes together in a dreamy combination of flavors!

You can easily substitute the squash and apples based on what's available at your local farm or farmer's market (hint hint - support local agriculture!). Just be sure to choose fruit and vegetables that will hold up to being left over.

This salad is delicious served right away, but will also hold nicely in the fridge for 2-3 days.

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Ingredients

2 cups farro (uncooked)
3 medium apples; cored and cubed
1 medium butternut squash; peeled, seeded chopped and cubed
5 oz baby arugula
1 cup toasted almond slices
8 oz sheep milk feta; crumbled
Dressing
1/2 cup extra virgin olive oil
1/4 cup tahini
6 Tbs white wine vinegar
2 Tbs lemon juice (fresh)
1 small shallot; chopped
1 Tbs dijon mustard
1 Tbs portoula PINE honey
1/2 tsp salt (adjust to taste)
1/4 tsp freshly ground black pepper (adjust to taste)

Directions

Cook farro according to package directions; drain and cool completely.
Roast squash in a 400 (F) degree oven for 25-30 minutes, stirring at least once, until tender; cool completely.
Whisk dressing ingredients together in a separate bowl, shake in a jar, or use an immersion blender (preferred method) for a creamier consistency. Dressing will be quite thick; thin with 1-2 T of cold water if needed.
Add farro, squash, apples, arugula, and one cup of the dressing to a large bowl. Gently toss with a rubber spatula. Add nuts and feta and toss again. Add more dressing to taste.

Nikki's Farro Salad

Ingredients

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