Herbed Farro Salad with Walnuts, Feta and Spinach

By draingal

Ingredients

• 1 cup farro
• 1/2 cup walnut pieces
• 2 cups lightly packed baby spinach leaves, chopped
• 1/2 English cucumber, diced
• 3 ounces feta cheese, crumbled (2/3 cup)
• 1 scallion, green and white parts, thinly sliced
• 1/4 cup fresh Italian parsley leaves, chopped
• 3 tablespoons fresh dill fronds, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Adapted from elliekrieger.com

Preparation

Step 1

Place the farro in a large saucepan. Add enough water to cover by about 1 inch (about 3 cups water). Stir and bring to a boil. Reduce heat to low, cover, and simmer until the farro is tender but still has some chewiness, about 30 minutes. Drain, then transfer the farro to a large mixing bowl and allow to cool in the refrigerator or at room temperature.

Toast the walnuts in a dry skillet over a medium-high heat, stirring frequently, until they are fragrant and lightly toasted, about 3 minutes. Set aside to cool, then coarsely chop.

Add the spinach, cucumber, feta cheese, scallions, parsley, dill, oil, lemon juice, salt and pepper and toss to combine

Makes 4 servings

Serving size: 1 ½ cups

Copyright 2016 Ellie Krieger All rights reserved