Spinach and Beet Farro Salad with Apple Cider Vinaigrette
Farro is a wonderful grain that adds a special element to this spinach salad. Tossed with a honey vinaigrette, this recipe will have you wanting to make this a staple on your weekly meal plan and prep.
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
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