Farro brings a unique twist to this hearty fall salad, a hearty dish complemented by a delightful honey vinaigrette. The recipe is designed to become a go-to in your weekly meal prep, offering a healthy and flavorful addition to your table. This also is a beautiful winter salad to serve during the holidays. The hearty farro, beets & spinach can be dressed, then add the toppings for a delicious salad for your holiday table. This great recipe is one of my favorite things to make when tomatoes are no longer in season and beets take their place on my plate for one of my favorite salads.
Farro, the mother of all wheat, an ancient grain with roots tracing back to the Mediterranean, stands as a versatile and nutrient-dense addition to various culinary creations. This whole grain, often likened to barley or wheat berry, offers a pleasantly chewy texture and nutty flavor that elevates salads, soups, and side dishes. With a robust nutritional profile, farro boasts a rich reserve of fiber, protein, and essential nutrients like magnesium and iron. Its complex carbohydrates release energy slowly, providing a sustained feeling of fullness and serving as an excellent source of sustained energy throughout the day. Beyond its nutritional benefits, farro's versatility shines through - whether prepared as a warm grain base, mixed into salads, or used as an ingredient in hearty stews, its adaptability suits various culinary preferences, making it an enduring favorite in modern kitchens.
Cultivating farro involves a careful process that retains its natural bran and germ, ensuring it maintains its nutritional value and distinct texture. The cooking method is akin to preparing pasta; boiling farro in salted water until it reaches the desired tenderness. This grain effortlessly absorbs flavors, making it an ideal canvas for various ingredients and seasonings. Its resilience to overcooking ensures it retains a pleasant bite even after being dressed or mixed with other components, adding a delightful chewiness to dishes. Farro's ability to harmonize with diverse ingredients makes it a cherished ingredient, allowing culinary enthusiasts to craft an array of dishes that embrace both healthfulness and culinary creativity.
Hearty grains like farro can transform any salad into a satisfying meal. Its versatility, great flavor, and ability to retain texture make it our favorite grain to add to any good salad . Embrace variations to suit your taste and dietary preferences, and enjoy this flavorful and nutritious salad throughout the week.
Jump to:
Ingredients
Salad:
- Cooked whole grain farro - How to Cook Farro
- Fresh chopped baby spinach
- Crumbled goat cheese
- Currants (substitute cranberries, cherries, or golden raisins)
- Chopped walnuts
- Sliced beets, cut into strips (excess water removed)
- Optional: thin sliced red onion
Dressing:
- Apple cider vinegar
- Honey or maple syrup
- Dijon
- Grated garlic cloves
- Grated shallot
- Extra virgin olive oil
- Black pepper
- Sea salt or kosher salt
See recipe card for quantities.
Instructions
- Layer salad ingredients onto a platter or in a mixing bowl. In the order of ingredients starting with the cooked farro on the bottom.
- Combine the vinaigrette ingredients (apple cider vinegar, honey, Dijon, grated garlic, grated shallot) in a small jar or small bowl.
- Whisk and slowly add extra virgin olive oil until emulsified. Add salt and pepper.
- Dress the salad right before serving.
Substitutions
- Currants: Substitute currants with cranberries, cherries, or golden raisins.
- Walnuts: Try different nuts like pecans or almonds instead of walnuts.
- Goat cheese: Experiment with feta cheese or blue cheese in place of goat cheese.
- Canned beets: Instead of canned beets try using fresh roasted beets. A mixture of golden beets and regular red beets makes for a beautiful salad for your table.
- Apple Cider Vinegar: for a deeper flavor substitute the apple cider vinegar with balsamic vinegar
If you substitute fresh beets, follow these directions to easily roast your fresh beets: chose the size of your beets so that they are similar, preferably small beets. Wash them very well. Place beets on a rimmed baking sheet. Dry them and light coat in avocado oil, salt and pepper. Roast at 400 degrees for about 45 minutes. Remove from the oven and place them in ice water to stop the cooking process. Let them cool, peel the outside skin, cut into slices and then into strips.
Variations
- Herby kick: experiment with adding fresh herbs to the salad greens. Dill, basil, parsley, cilantro or chives would work well.
- Protein Boast: Add grilled chicken, salmon, or tofu.
- Farro alternative: Mix in quinoa or brown rice for a gluten-free alternative to farro.
- Beet greens: If using fresh roasted beets, consider finely chopping beet greens and adding them to the salad with the spinach.
Equipment
- Herby kick: experiment with adding fresh herbs to the salad greens. Dill, basil, parsley, cilantro or chives would work well.
- Protein Boast: Add grilled chicken, salmon, or tofu.
- Farro alternative: Mix in quinoa or brown rice for a gluten-free alternative to farro.
- Beet greens: If using fresh roasted beets, consider finely chopping beet greens and adding them to the salad with the spinach.
Storage
- Mixing bowl or platter
- Mason jar with tight fitting lid or small bowl for dressing
- Whisk
Top tip
This salad keeps well for up to three days in the refrigerator, making it perfect for meal prep. Dress it just before serving to maintain freshness.
FAQ
Yes, it keeps well for up to three days in the refrigerator. Dress it just before serving.
Certainly, quinoa or brown rice are excellent alternatives to farro.
Adding grilled chicken, tofu, or even chickpeas can boost the protein in this salad.
Spinach and Beet Farro Salad with Apple Cider Vinaigrette
Equipment
- 1 Stovetop
Ingredients
Salad:
- 2 cups cooked farro
- 4 cups fresh spinach chopped
- 2 oz goat cheese crumbled
- ¼ cup currants sub cranberries, cherries, or golden raisins
- ¼ cup chopped walnuts
- 1 15 oz can sliced beets cut into strips
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons dijon
- 1 teaspoon grated garlic
- 2 teaspoon grated shallot
- ¼ cup extra virgin olive oil
- ¼ teaspoon pepper
- ½ teaspoon salt
Instructions
- Layer salad ingredients onto a platter or in a mixing bowl. Add the first five dressing ingredients into a mason jar or small bowl and whisk until ingredients have combined. While gently whisking, slowly add in your extra virgin olive oil. Once the dressing has been emulsified, add salt and pepper.
- Dress the salad and toss it in the dressing right before serving.
Video
Related
Looking for other recipes like this? Try these:
Food safety
- Ensure proper refrigeration within two hours of preparation.
- Use clean utensils and hands while handling ingredients.
- Store leftovers in airtight containers.
Leave a Reply