Lunch Prep: Loaded Farro Salad ~ this healthy grain salad is packed with protein, fiber, complex carbohydrates, and lots of flavor and crunch, aka everything you need to deliciously power through your day.
Course: lunch, Salad
1/3 cupdiced cucumber
1/3 cupdiced bell pepper
1/4 cupminced red onion
1/4cup dried cranberries
1/4 cupdried figs, chopped
1/4cupchopped toasted pecans
1/4cup crumbled blue cheese
10cherry tomatoes, halved or quartered
1/3cupwalnut oil(use olive oil if you like)
1tspyellow mustard, I used Coleman's for a kick
salt and fresh cracked black pepper to taste
Rinse the farro and put a pot with 4 cups water to boil on the stove. Bring the water to a boil, add a pinch of salt, and the farro. Lower the heat, cover, and let gently boil for about 30 minutes, or until tender. Drain, rinse, and put in a large bowl.
While the farro is cooking make the dressing. Put the oil, vinegar, honey, mustard, and poppy seeds in a small jar and use an immersion blender to emulsify the mixture. Taste to add salt and pepper.
Add the rest of the salad ingredients and toss with the dressing. You may not need all of the dressing...add enough to moisten it first, and then add more as needed. Season with salt and pepper to taste.