Strawberry Farro Salad with Avocado and Feta

Hi from the skies! I’m currently en route from Milwaukee to Louisiana and splurged for the in-air wifi. It’s  7 a.m., and I am legitimately contemplating pulling out the leftover Strawberry Farro Salad with Avocado and Feta that I have packed in my carry on. I intended this summery farro salad to be my mid-morning snack, but I haven’t stopped thinking about it since I boarded the plane. When you woke up at 4 a.m., 7 a.m. counts as “mid-morning” yes?

Wholesome, simple, and filled with healthy ingredients, this Strawberry Farro Salad was what I was craving on Tuesday night, my one evening at home during a multi-week travel spree.

Fortunately, this farro salad is so simple to make, I was able to throw it together in the midst of packing, and it’s so scrumptiously addictive, I couldn’t bear to leave the leftovers behind. Whether you are looking for a healthy, easy meal, a slam-dunk side for a summer potluck or Mother’s Day, or bought way too many strawberries at the grocery store this week (been there, done that), you’ll be reluctant to abandon the leftovers too.

Once I land, I’m headed to Avery Island, Louisiana, to how Tabasco Hot Sauce is made. Blogging has given me the neatest, most unexpected opportunities, one of which is to travel to meet the people behind products I use in my own kitchen every day. This trip is number three of five total that I’m taking between mid-April and mid-May.

{FYI: If you want to see what I’ve been up to and what’s ahead in Nashville, California, Louisiana, Nashville Part II, and St. Louis, you can follow me on Instagram (if you are reading this on a mobile device, click here to follow) and Snapchat (user name is wellplated. Those reading on a phone can click here to add me as a friend).}

I absolutely adore traveling and dining out, but when I’m gone for long periods, I miss being in my kitchen and eating well-balanced meals like this Strawberry Farro Salad. It, along with simply grilled chicken, was the perfect “last dinner” at home before I took off for the airport again.

The beauty of this summer salad is its balance of ingredients and textures. The farro is delightfully nutty and chewy (if you haven’t tried farro, please, please do—it’s wonderful, healthy, and available in just about any grocery store or Amazon), the strawberries are fresh and sweet, the feta and avocado are creamy and satisfying, and the walnuts add warmth and crunch.

For the dressing, I made a simple balsamic vinaigrette, then stirred in a touch of honey and poppy seeds. You could make the dressing without the poppy seeds, but the two—poppy seed dressing and strawberry salad—are inseparable in my mind, so I couldn’t resist. I love the little specs of color and tiny crunch the poppy seeds add to every forkful.

I finished off this farro salad recipe with a few handfuls of fresh spinach for color and an extra serving of veggies. My only regret: I didn’t pack an extra serving for the flight home!

Tools I used to make this recipe:

• Nesting mixing bowls
• Small whisk (for the poppy seed dressing)

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Strawberry Farro Salad with Avocado and Feta

Yield: 4 servings

Prep Time:

15 mins

Total Time:

45 mins

Full of spinach, feta, avocado, and fresh strawberries, this Strawberry Farro Salad makes a perfect summer meal. Tossed in a balsamic poppy seed dressing.

Ingredients

For the farro salad:

• 3/4  cup uncooked farro
• 1 pint strawberries — hulled and quartered
• 2 medium avocados — diced
• 3 cups loosely packed baby spinach — roughly chopped
• 1/2 cup crumbled feta cheese
• 1/2  small red onion — finely chopped
• 1/4 cup chopped toasted walnuts

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoons honey
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds
• 1/4 teaspoon kosher salt

Instructions

1. Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
2. Prepare the dressing: In a small bowl, whisk together all of the ingredients until combined: olive oil, balsamic vinegar, honey, mustard, poppy seeds and salt. Taste and adjust seasoning as desired. Pour over the farro, then toss to coat.
3. Add the remaining ingredients to the bowl with the farro: strawberries, avocados, spinach, feta, red onion, and walnuts, then toss gently to combine. Serve chilled or at room temperature.

Recipe Notes

Strawberry Farro Salad tastes best the day it is made but can last 1 or 2 days in the fridge (the avocado will brown, but be safe to eat).

Course: Salad

Cuisine: American

Keyword: Healthy Salad Recipe, Strawberry Farro Salad with Avocado and Feta

All text and images © Erin / Well Plated.

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 450, Fat: 31g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 293mg, Carbohydrates: 44g, Fiber: 11g, Sugar: 9g, Protein: 13g

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