Ingredients
Farro Salad:
- 1 cup farro
- 3 cups water
- Kosher salt and black pepper
- 1 pound large shrimp, peeled and deveined
- 1 container (5 ounces) baby kale blend or other salad greens
- 1 cup blueberries
- 1 1⁄2 cup cooked beets, cut into quarters
- 2 tablespoons crumbled feta cheese
- 2 tablespoons toasted pecans
Lemon Dressing:
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 1⁄2 tablespoons extra virgin olive oil
- Kosher salt and black pepper
Instructions
Farro Salad:
- Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
- Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
- To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.
Lemon Dressing:
- Whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl.
- Season the dressing with a pinch of salt and pepper.
About This Recipe
Recipe by Sonali Ruder, DO, The Foodie Physician Blog
This salad is a great way to get started on the path to healthful eating. A colorful combination of nutrient-packed greens, blueberries, and beets are tossed with whole grain farro and zesty homemade lemon dressing.