Apple and Farro Salad
A sweet little salad that works well with beef, fish, chicken or pasta!
Servings 4 servings
Ingredients
The Salad:
- ¼ cup farro (cooked to package instructions)
- 5 ounces baby greens
- ¼ cup chopped Marcona Almonds
- ¼ cup dried cranberries
- 2 Medjool dates, very thinly sliced
- 2 ounces Manchego cheese, diced
- 1 small ripe avocado, diced
- ½ of one small red apple, very thinly sliced (I used honey crisp)
- 10 mint leaves, chopped
The Vinaigrette
- ⅓ cup good quality extra virgin olive oil
- 2 tablespoons good quality white balsamic or Champagne vinegar
- sea salt and freshly ground black pepper
Instructions
Cook farro:
- start a small pot of salted water to boil, add farro and cook until tender (25 minutes) strain and set aside to cool
- Place greens in a bowl or on a platter. Add chopped Marcona almonds, cranberries, dates, Manchego cheese, mint, avocado and apple. Add cooled farro.
- Whisk salad dressing ingredients together until emulsified. Drizzle over salad and toss. Sprinkle with a little more sea salt and pepper if desired. Serve