Summer Beery & Farro Salad with Strawberry Vinaigrette
The salad quite literally tastes like Summer. It's chock full of bright and refreshing Summer produce, and has a fresh and tangy strawberry dressing. Pro-tip: double the dressing recipe - you're gonna want extra to enjoy throughout the week!
Ingredients
For the salad
- 4 cups baby spinach
- 1/2 cup strawberries quartered
- 1/2 cup blueberries
- 1 avocado diced
- 1/2 cup chickpeas drained and rinsed
- 1/4 cup feta cheese
- 2 tablespoons chopped walnuts
- 1 cup farro cooked
Strawberry Vinaigrette Dressing
- 1 tbsp strawberry jam
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp water to thin
Instructions
- In a large bowl, combine spinach, strawberries, blueberries, avocado, chickpeas, feta cheese, walnuts and cooked farro.
- In a separate bowl, add strawberry jam and balsamic vinegar. Whisk thoroughly until the vinegar breaks down the jam. While continuously whisking, slowly drizzle in extra virgin olive oil until dressing comes together. If needed, add 1 tablespoon water to thin.
- Drizzle dressing over the salad and toss. Serve and enjoy!
Notes
- You can sub other greens for the baby spinach. Mixed greens or romaine would work well.
- You can sub other types of berries as well. Raspberries or blackberries would be great in this salad.
- You can sub other grains for farro. Bulgur, quinoa, or wild rice would make great options.
- Omit walnuts if any diners have a nut allergy. Can sub with sunflower seeds.