Strawberry, Spinach & Farro Salad


Strawberry, Spinach & Farro Salad

Servings 4
Cook Time 40 minutes


  • 1 cup Farro (rinsed)
  • 1 cup Strawberries (divided)
  • tbsps Balsamic Vinegar
  • 3 tbsps Water
  • tsps Maple Syrup
  • Sea Salt & Black Pepper (to taste)
  • 8 cups Baby Spinach
  • ¼ cup Red Onion (thinly sliced)


  • Cook the farro according to package directions and set aside to let cool slightly.
  • In a blender or food processor, add half the strawberries, balsamic vinegar, water, maple syrup, salt, and pepper and blend until smooth.
  • Slice the remaining strawberries.
  • Add the spinach, onion, and sliced strawberries to a large salad bowl. Add the cooked farro to the salad bowl. Drizzle the dressing on top and toss to combine. Serve and enjoy!


Leftovers: This is best stored with the dressing separate from the salad. Refrigerate both in an airtight container for up to three days.
Gluten-Free:Use quinoa instead of farro.
Fat 1g
Saturated 0g
Trans 0g
Polyunsaturated 0g
Monounsaturated 0g
Carbs 41g
Fiber 5g
Sugar 6g
Protein 9g
Cholesterol 0mg
Sodium 60mg
Potassium 417mg
Vitamin A 5631IU
Vitamin C 39mg
Calcium 93mg
Iron 2mg
Vitamin D 0IU
Vitamin E 1mg
Vitamin K 291μg
Thiamine 0mg
Riboflavin 0.2mg
Niacin 1mg
Vitamin B6 0.1mg
Folate 127μg
Vitamin B12 0μg
Phosphorous 42mg
Magnesium 55mg
Zinc 0mg
Selenium 1μg
Calories: 211kcal
Course: Salad
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