Farro, Apple, and Carrot Salad
Dried cranberries and recent apple slices make this salad further festive.
Commercial – Proceed Studying Beneath
- Yields:
- 4 serving(s)
- Complete Time:
- 25 minutes
- Cal/Serv:
- 440
Substances
- 1 1/2 c.
farro
- 1/4 c.
pecans
- 2 tbsp.
purple wine vinegar
- 1 tsp.
Dijon mustard
-
Kosher salt
-
Pepper
- 2
small shallots, thinly sliced into rings
- 1/4 c.
dried cranberries
- 2
massive carrots (about 7 oz whole)
- 1
crisp purple apple (equivalent to Braeburn or Gala), cored and thinly sliced
- 2 tbsp.
olive oil
- 1
small bunch arugula, thick stems discarded
-
Goat cheese, for serving
Instructions
-
- Step 1Warmth oven to 400°F. Prepare dinner farro per bundle instructions. Unfold pecans on a rimmed baking sheet and roast till aromatic, 4 to six minutes; switch to a chopping board and really roughly chop.
- Step 2In a big bowl, whisk collectively vinegar, mustard, and 1/2 teaspoon every salt and pepper. Toss with shallots and cranberries; let sit a minimum of quarter-hour.
- Step 3Utilizing a vegetable peeler, peel carrots, then shave into skinny strips. Add to dressing together with apple and pecans and toss to mix. Add cooked farro, drizzle with oil, and toss to mix.
- Step 4 Fold in arugula, and serve with goat cheese if desired.
PER SERVING 440 CALORIES, 13 G FAT (1.5 G SATURATED), 12 G PROTEIN, 315 MG SODIUM, 73 G CARB, 11 G FIBER
COST PER SERVING $1.69
