I found this recipe in the Spring 2019 issue of "Forks over Knives" magazine. Chock full of heart healthy ingredients, it is a great salad for my plant based cooking class participants. Enjoy!
- 1 cup chopped red onion
- 4 cups low sodium veggie broth
- 2 cups farro
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 4 1/2 tsps pure maple syrup
- 4 cups fresh organic baby spinach
- 2 cups fresh blueberries
- 1 fennel bulb, trimmed, halved, cored and very thinly sliced
- 1/2 cup sliced scallions
- sea salt and fresh black pepper to taste
- 1/4 cup sliced almonds, toasted
In a large pan, cook the red onion over medium heat 2 - 3 minutes or until tender. Add water 1 T at a time to make sure onion does not stick or burn. Add the broth and farro. Bring to boil. Then reduce heat, cover, and simmer 10 - 15 minutes or until farro is soft but still chewy. Save 2/3 cup of the cooking liquid. Drain remaining liquid. Rinse farro with cold water; drain and let farro cool.
Dressing: In small bowl combine the reserved cooking liquid and the next four ingredients (through oregano). Toss half the dressing with the farro.
In large bowl combine the farro mixture, spinach, blueberries, fennel, and scallions. Pour remaining dressing over salad; toss to coat. Season with salt and pepper. Sprinkle with almonds.