Fall Salad With Greens & Farro
This savory Fall Salad has it all, lots of greens, farro for texture, feta, roasted brussel sprouts and more. The whole grain mustard vinaigrette brings all the flavors together.
Servings: 4
Ingredients
- 1 cup farro
- ½ lb brussel sprouts
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp course salt
- ¼ tsp ground black pepper
- 5 cup baby spinach *fresh
- 5 cup arugula *see notes
- ¼ cup raw pecans
- ¼ cup feta
- ½ cup Pomegranate arils
Whole Grain Mustard Vinaigrette
- 3 tbsp olive oil
- 3 tbsp whole grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- ¼ tsp salt & pepper
- 1 tbsp water
Instructions
- Preheat oven to 400º. Thinly slice the brussel sprouts lengthwise. Place them on a parchment lined cooking sheet. Drizzle olive oil and seasoning over the sprouts and toss with hands to evenly coat. Bake for 15 - 20 minutes.
- Start cooking farro according to package. This process typically takes about 20 minutes. I prefer my farro al dente, keep a close eye on it and drain water once its al dente (otherwise It can turn to mushy consistency)
- Make the dressing. Whisk together all the ingredients and set aside. Chop pecans, set aside.
- In a large serving bowl add spinach, arugula, roasted brussel sprouts, chopped pecans, crumbled feta, pomegranate arils and dressing. Toss well and serve immediately.
Notes
*kale salad will also work
*you can sub for vegan feta
*walnuts will also work great
Nutrition
Calories: 418kcal | Carbohydrates: 58g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 579mg | Potassium: 767mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4596IU | Vitamin C: 65mg | Calcium: 184mg | Iron: 4mg