I enjoy this dish as a light dinner served on a bed of mixed greens with a slice of manchego and toasted fresh bread. It’s quick, easy, healthy and flavorful. It’s even better on day two and makes a perfect lunch on the go. Serve this dish warm or chilled. Easily prepare a gluten-free version of the salad by substituting farro with quinoa or long grain brown rice.
1 tablespoon maple syrup (honey optional for a non-vegan version)
1 large orange, peeled, segmented and chopped
1 apple, cored and cubed
¼ cup dried fruit
½ cup chopped pistachios
½ cup feta or blue cheese, optional as a non-vegan topping
Instructions
For the dressing
Combine the dressing ingredients in a tightly sealing jar and shake to combine; set aside.
For the salad
In a medium saucepan over medium heat, lightly toast farro in 1 tablespoon of olive oil for 1-2 minutes; stir to evenly coat and prevent burning. Add 5 cups of water, bring to a boil, reduce to a simmer, cover and cook for 12-15 minutes. Drain and rinse the farro; set aside.
In a large skillet over medium heat add 1 tablespoon of olive oil and swiss chard. Continually stir adding more olive oil if necessary. As the swiss chard begins to wilt, stir in the maple syrup. Once wilted remove from heat.
In a large bowl combine the farro, swiss chard, orange, apple and dressing. Garnish with pistachios and cheese.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/farro-citrus-salad/