Summer Farro Salad

Name: Summer Farro Salad
Prep time: 15 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3/4 cup uncooked farro; 1 pint strawberries (hulled and quartered); 2 medium avocados (diced); 3 cups loosely packed baby spinach (roughly chopped); 1/2 cup crumbled feta cheese; 1/2 small red onion (finely chopped); 1/4 cup chopped toasted walnuts; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoons honey; 1 teaspoon Dijon mustard; 2 teaspoons poppy seeds; 1/4 teaspoon kosher salt

Full of spinach, feta, avocado and fresh strawberries, this summer farro salad is healthy, easy, and perfect for a potluck or busy weeknight.

⏱️ 45 min 🔪 Prep: 15 min 📊 Medium ⭐ 5.0 (24) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

3/4 cup uncooked farro
1 pint strawberries (hulled and quartered)
2 medium avocados (diced)
3 cups loosely packed baby spinach (roughly chopped)
1/2 cup crumbled feta cheese
1/2 small red onion (finely chopped)
1/4 cup chopped toasted walnuts
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoons honey
1 teaspoon Dijon mustard
2 teaspoons poppy seeds
1/4 teaspoon kosher salt

Steps

Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
In a small bowl, whisk together all of the ingredients until combined: olive oil, balsamic vinegar, honey, mustard, poppy seeds, and salt. Taste and adjust seasoning as desired.
Pour over the farro, then toss to coat.
Add the remaining ingredients to the bowl with the farro: strawberries, avocados, spinach, feta, red onion, and walnuts, then toss gently to combine. Serve chilled or at room temperature.