Blueberry & Apple Farro Salad
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To make the farro: In a medium pot, cook the farro to al dente according to package instructions. Drain the farro and set aside.
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To make the dressing: In a pint-sized jar, combine the shallot, lemon juice, orange juice, olive oil, Dijon, honey and season with salt. Seal the jar and shake to combine.
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To assemble the salad: In a large serving bowl, combine the farro, kale, blueberries, apples, walnuts, half the radishes and half the parsley. Pour the dressing over the salad and toss until well combined.
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Garnish with the remaining radishes and parsley. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Directions
-
To make the farro: In a medium pot, cook the farro to al dente according to package instructions. Drain the farro and set aside.
-
To make the dressing: In a pint-sized jar, combine the shallot, lemon juice, orange juice, olive oil, Dijon, honey and season with salt. Seal the jar and shake to combine.
-
To assemble the salad: In a large serving bowl, combine the farro, kale, blueberries, apples, walnuts, half the radishes and half the parsley. Pour the dressing over the salad and toss until well combined.
-
Garnish with the remaining radishes and parsley. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.