Farro Salad with Arugula, Artichokes & Pistachios
Reviews (7) |
This recipe comes together quickly because the farro is precooked. To minimize cleanup, you can prepare it in the same bowl that you serve it in!
Difficulty:
Easy
Cooking Time:
20 mins
Servings:
1
Nutrition Notes
- Farro: is an ancient grain rich in fiber, protein, and magnesium. It supports digestive health, helps regulate blood sugar levels, and provides sustained energy, making it an excellent whole grain option.
- Arugula: is a nutrient-dense leafy green packed with vitamins A, C, and K. Its peppery flavor comes with antioxidants that support eye health and reduce inflammation in the body.
- Goat Cheese: offers a creamy, tangy flavor with less lactose than cow’s milk cheese. It’s a good source of protein and calcium, which helps support strong bones and muscle function.
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- ¾ cup cooked farro
- 1 ½ cups packed baby arugula
- ¼ cup packed small fresh mint leaves
- 2 tablespoons thinly sliced fresh basil
- 1 canned whole artichoke heart (or 4 quarters), rinsed and chopped
- ⅛ teaspoon salt
- 2 tablespoons chopped salted dry-roasted pistachios
- 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
- ¾ ounce soft goat cheese, crumbled (2 Tbsp.)
Directions
Step 1
- In a salad bowl, whisk together the lemon juice and oil. Add the farro, arugula, mint, basil, artichokes, and salt, then stir to combine.
Step 2
- Sprinkle the salad with pistachios, pomegranate seeds, and goat cheese before serving.
(per serving)
-
Calories 503kcal
-
Total Fat 30g
-
Saturated Fat 7g
-
Carbohydrates 46g
-
Total sugars 5g
-
Protein 17g
-
Dietary Fiber 9g
-
Sodium 655mg
-
Potassium 492mg
