Farro Spinach Salad with Candied Walnuts and Cranberries

This is an updated version of my Farro Greek style salad.

Like the Greek style salad, this is updated version is also one of my favorites. A hearty well balanced salad with protein and fiber from the farro, healthy fats from the olives and avocado, tanginess from the cranberries, sweet crunchiness from the walnuts, and lastly, the creaminess from the feta.

Not to mention the antioxidants, iron, and additional fiber from the leafy greens.

Serving: 2

Shopping List

For Farro:
½ Cup of farro, cook according to package

For Salad:
4 Cups of baby spinach

2 Cups of arugula

¼ Cup of feta, crumbled or cubed (vegan or regular)

¼ Cup of pitted olives, cut in half

¼ Cup of cucumbers, sliced and quartered

1 Small avocado, sliced in cubes

¼ Cup of Cranberries

For Candied Walnuts:
¼ Cup of walnuts

1 Tablespoon of maple syrup

For Vinaigrette:
2 Tablespoons of grated onion

1 Capful of Brag’s apple cider

½ Lime, squeezed

½ Teaspoon of Dijon

1 Teaspoon of quality honey or agave

3 Tablespoons of quality olive oil

2 Shakes of dry oregano or Italian seasoning

Sprinkle of s & p

Method:

1. Heat oven to 350. Place walnuts on baking sheet and roast for 5 minutes. Remove from oven and add maple syrup, toss well, then place back in oven for another 5 minutes (be sure not to burn). Let cool.
2. Place all vinaigrette ingredients in a bowl and whisk well. Taste and adjust seasoning. Set aside.
3. Place all salad ingredients and desired amount of farro in a big bowl (any leftover farro put in fridge). Give vinaigrette another whisk and pour over the salad. Toss gently and transfer to a platter or serving bowls. Top with candied walnuts.

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