Strawberry, Spinach, and Farro Salad
This strawberry, spinach, and farro salad is bursting with color, flavor, and nutrition! Save prep time by cooking the farro ahead of time (and consider cooking extra farro to have on hand). Perfect for weeknight dinners, weekend cookouts, and leftover lunches, this salad is a spring and summer go-to.
Ingredients
- 1 cup 1 cup farro (sub sorghum or quinoa if gluten-free)
- ¼ cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 pinch sea salt
- 4 cups baby spinach
- 2 cups strawberries, sliced or quartered
- 2 green onions (scallions), thinly sliced
- ¼ cup feta cheese, crumbled (or try goat cheese)
Instructions
- Cook farro according to package instructions or use these general instructions: Bring 4 cups of water to a boil, add farro, reduce heat and simmer for 30-50 minutes, until tender. Drain excess water and let cool. (This step can be done ahead of time).
- Heat a small skillet over medium heat. Add slivered almonds and cook for a few minutes, tossing or stirring occasionally, until fragrant and golden. Turn off heat and let cool.
- In a small bowl or jar with a lid, combine oil, lemon juice, honey, and salt. Whisk or shake until well combined.
- To a large mixing bowl, add cooled farro, spinach, strawberries, green onions, and almonds. Drizzle with dressing and toss to combine. Add cheese to the top (or leave on the side).