Flavor-Packed Farro Salad with Toasted Walnuts and Blue Cheese

 Flavor-Packed Farro Salad with Toasted Walnuts and Blue Cheese

Yield: 6 - 8 Servings

Soups & Salads

I first fell in love with grain salads during my cooking lab in university. Yep, us food nerds got to cook and enjoy delicious food as one of our classes (but organic chemistry more than balanced things out). Grain salads are the perfect batch-prep meal. They soak up the flavors of the dressing without getting soggy and truly taste better with time. Some of the nutrition highlights of this one include brain-healthy omega-3 fats, gut-nourishing prebiotics, and a flood of antioxidant and anti-inflammatory properties. A true meal that can’t help but make you mindful, bursting with the pomegranate arils’ jewel tones, the richness of toasted walnuts and creamy blue cheese, and a slightly our crunch from the green apple, this salad’s somewhat loud flavors just have a way of complementing each other and leaving you with the perfect balanced energy to move through the afternoon.

  1. Assemble the salad: In a large serving bowl or airtight container, combine the farro, kale, radicchio, chickpeas, apple, pomegranate arils, walnuts, blue cheese, and parsley.
  2. Make the dressing: In a small bowl, whisk together the shallot, oil, lemon juice, vinegar, honey, mustard, salt, and pepper.
  3. Pour the dressing over the salad and toss until evenly coated.

  • STORAGE: Store the dressed salad in an airtight container in the fridge for up to 5 days
  • SWAPS AND SUBS: If you’re not a fan of blue cheese, you can swap in goat cheese or feta. You can also use wheat berries or barley if you can’t find farro