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Arugula Salad with Citrus Vinaigrette
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Ingredients:
| SALAD INGREDIENTS |
| 1/2-1 Cup Farro, cooked and cooled |
| 5 oz Arugula |
| 1/2 Cup Chickpeas, drained and rinsed |
| 1-2 Avocados, sliced or cubed |
| 1 Orange, peeled and chopped |
| 1/4 Cup Slivered Almonds |
| 1/2 Cup Crumbled Feta Cheese |
| CITRUS VINAIGRETTE INGREDIENTS |
| 1/4 Cup Olive Oil |
| 2 Tbsp Orange Juice |
| 2 Tbsp Lemon Juice |
| 1 Garlic Clove, minced |
| 1 Tbsp Dijon Mustard |
| 1 Tbsp Maple Syrup |
| 1 Tbsp Chopped Shallot |
| Salt & Pepper, to taste |
Directions:
- Cook the farro according to package instructions. Let cool while you prepare the rest of the salad.
- Optional – add the slivered almonds to a skillet and heat over low heat, stirring occasionally, until toasted and starting to brown. Let cool.
- Combine all vinaigrette ingredients in a salad shaker or bowl. Set aside.
- Add the arugula to a large salad bowl. Top with the farro, chickpeas, oranges, avocado, and almonds.
- Drizzle about ½ of the dressing over the top.
- Serve and enjoy!
- Add additional dressing as needed.
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