Healthy Recipe of the Week

Continuing with our Summer Salad series, this week’s recipe adds a healthful grain: Farro!

*A special thank you to wellness expert, author, and Peloton instructor, Emma Lovewell for sharing this recipe in her recent newsletter.

Fruit and Farro Salad

Ingredients

• 2 cups Farro (uncooked, rinsed)

• 1 pint Raspberries

• 1 pint Blackberries

• (2) Peaches

• 1/2 cup Walnuts (*may substitute with nut of choice)

• 1/4 cup Extra Virgin Olive Oil (*may substitute with Avocado Oil or Grape seed Oil)

• Juice of (1) Lemon

• 2 tablespoons Champagne Vinegar (*maybe substitute with vinegar of choice)

• 1 Shallot (minced)

• 2 tablespoons Honey

• Salt. to taste

• 8 – 10 Basil Leaves (chopped)

Directions

Cook Farro according to manufacturer’s instructions.  Cover and simmer for 20 minutes or until the grains are tender. Let cool.

Rinse the berries and cut peaches. Add them to a medium-sized bowl.

In a smaller bowl, whisk together the  olive oil, lemon juice, champagne vinegar, shallot, honey, and salt.

In a large serving bowl, add the (cooked) farro, berries, peaches, walnuts, and dressing. Gently toss, making sure to keep the berries intact. Garnish with basil. Serve chilled or warm.

Enjoy!

*If you do not have raspberries, blackberries, or peaches on-hand, feel free to get creative and experiment with different fruits, using up the fruits you do have in your kitchen!

What is your favorite fruit to add to a salad?

 

 

 

 

 

Reference

Lovewell, E. (2024, August 2). Fruit and farro salad. The Love List.