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–+ servings
Arugula Farro Salad

Arugula Farro Salad

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup uncooked farro
  • 2 1/2 cups water or vegetable broth
  • 1 cup canned brown lentils (precooked)
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups arugula
  • 1/2 green apple, chopped
  • 4 oz crumbled feta cheese
  • 1/3 cup walnuts

Citrus Dressing

  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp orange or lemon zest
  • 1 tbsp dijon mustard
  • 2 cloves minced garlic
  • 1 tbsp maple syrup
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 375 F
  2. Slice the sweet potato into coins, then cut into 4 quarters. Toss them with the olive oil, garlic powder, salt u0026 pepper
  3. Layer the sweet potato on a parchment lined sheet pan and bake for about 30-35 minutes, flipping halfway.
  4. While that bakes, prepare the farro by adding it to a pot with the water or vegetable broth. Cover the pot and bring it to a boil. Once boiling, reduce to simmer and cook for about 15-20 minutes. Drain any excess liquid and set aside. Season lightly with salt. *For best results, follow the cooking instructions on the package since farro comes in many forms.
  5. Prepare the citrus dressing by whisking together all of the ingredients.
  6. Add the arugula to a salad bowl, then top with the cooked farro, lentils, sweet potatoes, apples, walnuts and feta cheese.
  7. Toss everything in the dressing until well combined.