Name: Farro Salad With Blueberries and Lemon Dressing
Prep time: 15 min
Total time: 30 min
Ingredients: 1 cup chopped red onion; 4 cups low-sodium vegetable broth; 2 cups pearled farro; 1 teaspoon lemon zest; ¼ cup lemon juice; 4½ teaspoons pure maple syrup; 1 tablespoon chopped fresh oregano; 4 cups fresh baby spinach; 2 cups fresh blueberries; 1 fennel bulb, trimmed, halved, cored, and very thinly sliced; ½ cup sliced scallions (green onions); Sea salt and freshly ground black pepper, to taste; ¼ cup sliced almonds, toasted

Prep-time: 15 minutes / Ready In: 30 minutes
Makes 12 cups
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Farro and fennel bring earthy flavors to this fresh salad, while blueberries add juicy sweetness. A zesty lemon dressing rounds it all out. Be sure not to drain off all the farro cooking liquid without saving a little to use in the dressing.

By Nancy Macklin, RDN, Mar 17, 2020

Ingredients

1 cup chopped red onion
4 cups low-sodium vegetable broth
2 cups pearled farro
1 teaspoon lemon zest
¼ cup lemon juice
4½ teaspoons pure maple syrup
1 tablespoon chopped fresh oregano
4 cups fresh baby spinach
2 cups fresh blueberries
1 fennel bulb, trimmed, halved, cored, and very thinly sliced
½ cup sliced scallions (green onions)
Sea salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted

Instructions

In a large saucepan cook red onion over medium 2 to 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add broth and farro. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until farro is soft but still chewy in the center. Reserve ⅔ cup of the cooking liquid. Drain the remaining liquid. Rinse farro with cold water; drain. Let cool.
Meanwhile, for dressing, in a small bowl combine the reserved cooking liquid and the next four ingredients (through oregano). Toss half the dressing with the farro.
In an extra-large bowl combine farro mixture, spinach, blueberries, fennel, and scallions. Pour remaining dressing over salad; toss to coat. Season with salt and pepper. Sprinkle with almonds.

tags:

30 minutes or less

(3)

4 Comments

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(5 from 3 votes)

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Pamela Feldhues9 months ago

I was looking at this recipe and wondering…is it any good? I hate wasting produce and grains! (Who doesn’t?) But I’m so excited to say this is fabulous! I only used 1/4 of red onion, and none of the green onion, but it still was really good! And I loved the dressing!

Liane1 year ago

So delicious. Everything goes together very well and all the different layers of flavour make this a keeper.

Phoenix Jacques2 years ago

I never would have thought to put these ingredients together and was VERY hesitant when a friend suggested we try it. It was great! I will make again.

Sparkie2 years ago

Same here. I was pleasantly surprised at how delicious it was and am making it again for dinner tonight.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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