This delicious salad is a perfect welcome to Spring. The flavors are bright with sweet, nutty and herby notes. The Farro adds a great source of fiber, iron and protein. With all those nutrients in this little grain, you might serve this salad as an entree. I will be serving this on Easter Sunday with all the other fixins.
Strawberry Arugula Salad with Basil, Farro and Goat Cheese
Serves 4-6
Salad
- 4 cups cooked farro (or sub wild rice, quinoa, black rice)
- 1 pound strawberries, stemmed and quartered
- 1/4 cup basil ribbons
- 3 ounces arugula, approximately, a couple handfuls
- optional: 1/4- 1/2 cup crumbled goat cheese, 1/4 cup toasted nuts (slivered almonds, or pecans)
Dressing
- 1/4 cup olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 tsp salt and pepper, more to taste
- optional: balsamic glaze for a final drizzle
Place farro, strawberries, basil in a bowl.
Pour dressing ingredients over top and toss well. Season with salt and pepper to taste
Right before serving toss in the arugula and top with nuts and crumbled goat cheese.
Adapted from: Feasting at Home
