Fall Salad with Fruit, Grains and Greens
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, colorful. Without the bacon, this salad is vegan.
Pin Recipe
Facebook
Servings: 2 people
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
Calories: 767kcal | Carbohydrates: 82g | Protein: 14g | Fat: 44g | Saturated Fat: 10g | Sodium: 421mg | Fiber: 12g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram