Dried cranberries and fresh apple slices make this salad extra festive.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 440
Ingredients
- 1 1/2 c.
farro
- 1/4 c.
pecans
- 2 tbsp.
red wine vinegar
- 1 tsp.
Dijon mustard
Kosher salt
Pepper
- 2
small shallots, thinly sliced into rings
- 1/4 c.
dried cranberries
- 2
large carrots (about 7 oz total)
- 1
crisp red apple (such as Braeburn or Gala), cored and thinly sliced
- 2 tbsp.
olive oil
- 1
small bunch arugula, thick stems discarded
Goat cheese, for serving
Directions
- Step 1Heat oven to 400°F. Cook farro per package directions. Spread pecans on a rimmed baking sheet and roast until fragrant, 4 to 6 minutes; transfer to a cutting board and very roughly chop.
- Step 2In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon each salt and pepper. Toss with shallots and cranberries; let sit at least 15 minutes.
- Step 3Using a vegetable peeler, peel carrots, then shave into thin strips. Add to dressing along with apple and pecans and toss to combine. Add cooked farro, drizzle with oil, and toss to combine.
- Step 4 Fold in arugula, and serve with goat cheese if desired.
PER SERVING 440 CALORIES, 13 G FAT (1.5 G SATURATED), 12 G PROTEIN, 315 MG SODIUM, 73 G CARB, 11 G FIBER
COST PER SERVING $1.69
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