Chopped Strawberry Farro Salad with Honey Balsamic Vinaigrette

Nutritional Highlights

This hearty summer salad includes strawberries, a whole grain, healthy fats, and fresh spring greens for a balanced and filling meal or side.

Make your own salad dressing to cut unnecessary sugar and ensure quality fat sources.

Serves 4 (meal-size portions)

Prepare farro according to package instructions, using broth instead of water. Place cooked farro in a serving dish to cool while preparing remaining ingredients.
In a small bowl, prepare the honey balsamic vinaigrette by whisking together the olive oil, vinegar, mustard, and honey. Add salt and pepper to taste.
Pour half the dressing over the farro and toss to combine. Store the remaining dressing in a sealed container in the refrigerator for up to one week.
Add the remaining salad ingredients to the farro, and toss to combine. Serve immediately or chill until ready to serve.

¾ cup uncooked farro

Chicken or vegetable broth

1 ½ cups strawberries, hulled and quartered

1 large avocado, diced

6 cups loosely-packed spinach & arugula mix, roughly chopped

½ cup feta cheese, crumbled

¼ cup red onion, finely diced

¼ cup pecans, chopped and toasted