As brighter days replace the torrential rains of winter, spring feels even sweeter this year. To celebrate this change of seasons — and the spring veggies that come with it — serve up this salad for an easy lunch or dinner. Add chicken, steak or salmon for a more substantial meal. Follow “SaladsAreSuperAwesome” on Instagram for more salad ideas.
INGREDIENTS:
- 1½ cups farro
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 zucchinis, chopped
- 1 bunch radishes, thinly sliced
- 4-5 green onions, chopped
- 2 cups arugula
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 handful of herbs, chopped: basil, Italian parsley and mint
- 3 ounces of Pecorino cheese — use a vegetable peeler to create thin ribbons of cheese.
DIRECTIONS:
- Preheat oven to 425 degrees Fahrenheit.
- In a medium saucepan, bring the farro and 3 cups of water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the farro is cooked through. Drain and set aside.
- In a small bowl, toss the zucchini, ½ tsp of kosher salt and 2 tablespoons of olive oil. Roast for 15 -20 minutes, until lightly golden.
- In a large bowl, toss the radishes, green onions, chopped herbs, cheese and arugula.
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Add the farro and roasted zucchini to the salad and toss to combine.
- Serve immediately.