Description
Recharge your batteries with this wholesome, bountiful 8 layer farro salad. A powerhouse of health benefits so delicious, you’ll be asking for seconds!
Ingredients
Scale
- 2 cups arugula
- 1 cup Alessi Farro Perlato (dry)
- 1 tablespoon extra virgin olive oil
- 5 ounces vegan chicken cutlets
- 1/2 cup cashew nuts
- 1/2 cup crumbled goats cheese
- 1 avocado (peeled, cored and sliced into small bite size pieces)
- 1/2 cup cashew nuts
- seeds from 1 pomegranate
Creamy dressing
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 2 tablespoons fat free Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 teaspoon fresh lemon thyme leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Put farro in a pot with 2 cups of water and a pinch of salt. Bring to a boil, lower to a simmer and cover. Cook for about 20 minutes, or until most of the water has been absorbed.
- Drain farro using a colander, shake well to remove as much water as possible and set aside.
- In a pan over medium high heat, add olive oil and chicken and cook for 3-4 minutes, until chicken is cooked through. Transfer to a plate and set aside.
- Assembling the salad:
- In a tall flat bowl, start by placing the arugula at the bottom of the bowl. Top with farro and continue adding layers in the following order: cashews, goat cheese, avocado, meatless chicken, apples and pomegranate.
- For the dressing:
- Put all the ingredient in a jar and tightly close the lid. Shake vigorously until the mixture has emulsified. Set aside.
- Serve on plates and drizzle a little dressing on top before serving.
Notes
The key to picking a good pomegranate is by weighing it. The heavier it is, the more ripe and juicy.
Nutrition
- Serving Size:
- Calories: 689
- Sugar: 4.9 g
- Sodium: 1969.8 mg
- Fat: 43.6 g
- Saturated Fat: 7.6 g
- Carbohydrates: 45.1 g
- Fiber: 12.2 g
- Protein: 30.2 g
- Cholesterol: 9.3 mg
