Strawberry Farro Salad with Avocado and Feta
Full of spinach, feta, avocado, and fresh strawberries, this Strawberry Farro Salad makes a perfect summer meal. Tossed in a balsamic poppy seed dressing.
Prep: 15 mins
Total: 45 mins
Servings: 4 servings
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
- Prepare farro according to package instructions. Place in a serving bowl and let cool while you prepare the other ingredients.
- 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.
- 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.
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).
Nutrition
Serving: 1(of 4)Calories: 450kcalCarbohydrates: 44gProtein: 13gFat: 31gSaturated Fat: 5gCholesterol: 8mgSodium: 293mgFiber: 11gSugar: 9g
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