We are a week into April so thoughts are turning to warmer weather and lighter meals. What I love about today’s salad recipe, however, is that it is transitional and can be made year round, not needing to rely on the bounty of any particular season.
I served it to some friends who came to play bridge and celebrate a birthday, along with a white bean, artichoke, shaved brussels/arugula and Parmesan salad that I improvised from @kat_can_cook. She has a fun segment on her Tik Tok page called Hungry Lady Salads that all look amazing. Here’s a shot of that salad…
Today’s recipe comes from the website A Taste of Home and is a cinch to make. The salad is hearty from its main ingredient of farro, bright and colorful from the addition of dried apricots and pomegranate seeds, crunchy from some chopped walnuts, creamy from the avocado and tangy from an orange vinaigrette. Protein is added in the form of rotisserie chicken. The salad will last a few days in the fridge so perfect to make in bulk if you are having a busy week.
If you did want to switch one thing up during warmer months, you could absolutely swap out the dried apricots for fresh or substitute another seasonal fruit you enjoy.
I hope you give it a try as it was unanimously enjoyed by my friends. Oh and please excuse any typos today – I’m writing this post on my phone if you can believe it as we snuck away with our girls for a little vacation but I wanted to get this salad out for you all to try!
PS – if you like farro as much as I do, click on the recipe index tab above and follow the link for salads where you will find more farro based salad recipes!
Until next time…
This recipe is so colorful and flavorful. The dressing is tangy and the salad is earthy, crunchy and healthy! It keeps well for a couple of days in the fridge so make a batch to lunch on all week. Enjoy!
- 1 1/2 cups uncooked farro or wheat berries, rinsed
- 2 medium avocados, diced
- 3 cups shredded rotisserie chicken
- 3/4 cup chopped dried apricots
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped walnuts, toasted
- 1 Tablespoon chopped, seeded jalalpeno pepper. optional
- 3/4 cup pomegranate seeds
- 1/3 cup extra virgin olive oi
- 1/4 cup freshly squeeze orange juice
- 3 Tablespoons white wine vinegar
- 1 Tablespoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Place farro in a large saucepan and cook with water according to package instructions. You will likely need about 3 3/4 cups water for 1 1/2 cups farro. Drain and cool.
- Place farro and remaining salad ingredients into a large bowl.
- In a measuring cup, whisk together all of the dressing ingredients until smooth.
- Add the dressing to the salad ingredients and toss until combined. You can also serve the dressing on the side if you prefer.