Farro and Blueberry Salad
40 minutes l Makes 12 cups
Be sure not to drain off all the farro
cooking liquid without saving a little to
use in this fresh salad’s dressing.1 cup chopped red onion
4 cups low-sodium vegetable
broth
2 cups pearled farro
1 tsp. lemon zest
1/4 cup lemon juice(^4) 1/2 tsp. pure maple syrup
1 Tbsp. chopped fresh oregano
4 cups fresh baby spinach
2 cups fresh blueberries
1 fennel bulb, trimmed, halved,
cored, and very thinly sliced
1/2 cup sliced scallions (green
onions)
Sea salt and freshly ground black
pepper, to taste
1/4 cup sliced almonds, toasted
- In a large saucepan cook red onion
over medium 2 to 3 minutes or until
tender, stirring occasionally and adding
water, 1 to 2 Tbsp. at a time, as needed
to prevent sticking. Add broth and farro.
Bring to boiling; reduce heat. Cover and
simmer 10 to 15 minutes or until farro is
soft but still chewy in the center. Reserve
2/3 cup of the cooking liquid. Drain the
remaining liquid. Rinse farro with cold
water; drain. Let cool. - Meanwhile, for dressing, in a small
bowl combine the reserved cooking
liquid and the next four ingredients
(through oregano). Toss half the
dressing with the farro. - In an extra-large bowl
combine farro mixture,
spinach, blueberries,
fennel, and scallions.
Pour remaining
dressing over
salad; toss to coat.
Season with salt
and pepper.
Sprinkle with
almonds.