This Fall Salad with Fruit Grains and Greens reflects the colors of fall as well as the sentiment of fall. Greens, dried fruits and the addition of farro make this colorful salad comforting, rich, and colorful. Leave out the pancetta and you’ll have a vegan salad.
I know that fall and winter is all about comfort food, but every now and then we need, I need, to get some kind of a salad in the circulation. We all like comfort food, but our body may protest from all that comfort. This salad is full of goodness, flavor, color, fiber. If you want to go meatless, leave out the pancetta and you’ll have a vegan salad.
Key Ingredients in This Recipe
- Spinach
- Arugula
- Farro
- Golden raisins
- Dried apricots
- Pancetta
- Dressing: olive oil, vinegar, honey, Dijon mustard
How to Make Fall Salad with Fruit Grains and Greens
This particular salad would be easy to take to work as lunch, just separate the greens and the dressing from the rest and mix before you start eating.
- Combine olive oil, vinegar, honey, mustard. Warm just slightly, add the raisins and let sit for 5-10 minutes. Allow to cool and add salt and pepper to taste. Set aside.
- Cook farro according to directions on packaging and allow to cool. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta in small cubes and cook until crispy in a skillet. Once browned, drain on paper kitchen towel and discard grease.
- Cut dried apricots in small pieces.
- Mix spinach, arugula, farro, apricots and pancetta in a bowl and add dressing. Toss to coat and add salt and pepper if needed.
Other Recipes with Farro to Try
Fall Salad with Fruit Grains and Greens
Ingredients
- 1/2 cup farro
- 4 ounces pancetta
- 1 cup spinach
- 1 cup arugula
- 1/2 cup raisins golden
- 5 apricots dried
- salt and pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon vinegar or Verjus Blanc
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
Instructions
- For the dressing combine olive oil, vinegar, honey, mustard. Warm just slightly, add the raisins and let sit for 5-10 minutes. Allow to cool and add salt and pepper to taste. Set aside.
- Cook farro according to directions on packaging and allow to cool. Cooking time is usually 20 minutes to reach ‘al-dente’, but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
- Cut the pancetta in small cubes and cook until crispy in a skillet. Once browned, drain on paper kitchen towel and disgard grease.
- Cut dried apricots in small pieces.
- Mix spinach, arugula, farro, apricots and pancetta in a bowl and add dressing. Toss to coat and add salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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