Spinach Salad With Radish, Chickpeas, Blueberry and Farro

Farro is an ancient grain with a similar texture to barley. It has a nutty taste which makes it interesting in a salad.

Serves 4

1/2 cup farro, rinsed
5 cups fresh washed spinach
4 radishes, thinly sliced
1.5 cups canned chickpeas, rinsed and drained
1 cup blueberries, rinsed
1/4 cup fresh Italian or curly parsley, finely chopped

1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/8 teaspoon red pepper flakes

In a small saucepan combine 1/2 cup farro and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer for 25 – 30 minutes. Remove from heat and let stand 5 minutes. Fluff up with a fork and drain off any excess water.

Dressing: In a small bowl combine olive oil, lemon juice, honey and red pepper flakes. In a salad bowl toss spinach with radishes, chickpeas, blueberries and parsley along with the farro. Season with salt and pepper and serve.

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