• Prep-time: / Ready In:
  • Makes 12 cups

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.

Farro and Blueberry Salad

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

  1. 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.
  2. 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.
  3. 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.

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about the author

Nancy Macklin

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. Nancy 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.

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