Farro Salad Recipe With Sun-Dried Tomatoes, Spinach & Cashews
This vibrant farro salad is a celebration of wholesome ingredients that come together to create a delightful medley of flavors and textures. Nutty farro, tender spinach, sweet sun-dried tomatoes, crunchy cashews, and fragrant basil are tossed in a zesty lemon vinaigrette, resulting in a refreshing and satisfying dish that is perfect served warm or at room temperature. A simple yet flavorful recipe that is sure to brighten up any mealtime.
— Constant Cookbook
Ingredients
- 1 cup farro
- 2 cups water
- 1 oz. sun-dried tomatoes (not in oil), thinly sliced (about 1/4 cup)
- 2 cups (packed) fresh spinach, thinly sliced
- 1/4 cup raw cashews, split in half
- 5 large basil leaves, thinly sliced
- 1 1/2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp ground pepper
Instructions
- The Salad:
- Combine the farro and water in a small saucepan set over high heat. Bring the water to a boil, reduce heat to low, cover and let the farro simmer until tender (10 minutes for quick-cooking and about 25 minutes for regular farro). Remove from the heat, let the farro rest for 5 minutes, then pour off extra water and fluff with a fork.
- Transfer the farro to a serving and let it cool to room temperature.
- When the farro is cool, stir in the spinach, sun-dried tomatoes, spinach, cashews and basil.
- The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil salt and pepper until combined.
- Pour the dressing over the farro salad and toss to coat. Serve.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Serving Size: 0.5 Cup
- Calories: 204 kcal
- Carbohydrate Content: 31 g
- Protein Content: 5 g
- Fat Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 76 mg
- Fiber Content: 6 g
- Sugar Content: 3 g
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