Farro Salad with Broccoli, Goat Cheese, Cashews and Barberries
Challenge yourself to eat new foods. This recipe may introduce you to new ingredients and flavors.
A traditional food of the Mediterranean. It is a hearty grain with a chewy texture and rich, nutty flavor that is an excellent source of fiber and can easily be substituted for rice in soups, casseroles, or pilafs.
A tart red berries of the Berberis vulgaris plant. The berries have been used in traditional medicine for centuries to treat digestive issues, infections, and skin conditions. They contain many beneficial compounds but most notable is berberine which is a powerful antioxidant and helps to manage conditions like diabetes, dental caries, and acne.
- 1 ½ cup cooked farro
- 2 stalks of broccoli cut up into small florets
- 3 scallions sliced thinly
- ¼ cup basil leaves and ¼ cup Italian parsley
- ¾ cup cashews, toasted
- 1 tsp lime zest
- Juice of 1 lime
- 1 T honey
- 2 T champagne vinegar
- 1/3 cup extra virgin olive oil
- ¼ c barberries (can substitute organic dried cranberries if needed)
- 1/3 cup goat cheese
- Cook Farro according to package directions, drain, and put into a large salad bowl.
- Toast cashews at 350 degrees for 10 minutes until lightly browned; set aside to cool.
- Put the olive oil, vinegar, lime zest, lime juice, and honey in a measuring cup and whisk together.
- Add the broccoli, scallions, cashews, barberries, basil, and parsley to the farro and mix together well.
- Drizzle dressing over and mix well.
- Add the goat cheese and chill for 20 minutes or longer. The flavors really build over time, so you can make a few hours before serving for optimal results.