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Summer Farro Salad with Apples, Pecans, and Arugula
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Ingredients:
| 1 Cup Uncooked Farro |
| 3 Cups Water |
| 1 Bay Leaf |
| 2 Tbsp Fresh Squeezed Lemon Juice |
| 1 Tsp Dijon Mustard |
| 1 Tsp Maple Syrup |
| 1/4 Cup Olive Oil |
| 1 Honeycrisp or Granny Smith Apple, cored and sliced into 1-inch pieces |
| 3 Cups Arugula |
| 1 Tbsp Fresh Basil, chopped |
| 1/2 Tbsp Fresh Dill, chopped |
| 1/2 Cup Pecan Halves, chopped |
| 1/2 Cup Golden Raisins |
| Crumbled Feta Cheese, for topping |
| Salt & Pepper |
Directions:
- Start by preparing the farro. Add the water, farro, bay leaf and a large pinch of salt to a pot. Bring to a boil. Reduce the heat and simmer, partially covered, for 20-25 or until the farro is tender. Drain the farro but do not rinse. Set aside to cool.
- Make the dressing. Add the lemon juice, mustard, and maple syrup to a mixing bowl. Whisk to combine.
- Gradually add the oil while whisking. Whisk until well combined. Season with salt and pepper.
- Add the farro, basil, dill, apple, arugula, pecans, and raisins to the mixing bowl. Stir to combine and coat with the dressing.
- Spoon into bowls and garnish with crumbled feta cheese. Serve immediately. Enjoy!
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