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Farro Salad

What ancient whole grain looks like barley, tastes delicious, and is packed with protein and fiber? Farro! I feel like farro isn’t talked about enough. It is nutty, has a perfectly chewy texture, and levels up any dish – especially a salad. Plus, it is extraordinarily nutrient-dense. This Farro Salad has so many levels of texture that you will never get sick of it. I recommend making a big batch of farro at the beginning of the week and then using it as the base of a macro bowl or sprinkling it on salads like this one.

1 cup farro
1 cup apple cider
2 cups of water
2 tsp kosher salt
2 bay leaves
8 T extra-virgin olive oil
2 T fresh lemon juice
1/2 cup pistachios or almonds
3 cups of watercrest
1 green apple, diced
1/3 cup thinly sliced radish
2 garlic cloves
1 T dijon mustard
1/2 T maple syrup
1 package of sprouted bean mix
sea salt & pepper for finishing

In a medium saucepan, bring the farro, apple cider, salt, bay leaves, 2 cups of water to a simmer. Simmer until the farro is tender and liquid evaporates, for about 40-50 minutes. Let farro cool, then discard the bay leaves.

While the farro cools down, start assembling the other salad components. In a bowl, whisk together the olive oil, lemon juice and a pinch of salt. Mix together the farro and pistachios. Slowly fold in the watercrest, herbs, radishes, sprouted bean mix and salt/pepper to taste. Enjoy!



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