Strawberry, Spinach & Farro Salad
Ingredients
- 1 cup Farro (rinsed)
- 1 cup Strawberries (divided)
- 1½ tbsps Balsamic Vinegar
- 3 tbsps Water
- 1½ tsps Maple Syrup
- Sea Salt & Black Pepper (to taste)
- 8 cups Baby Spinach
- ¼ cup Red Onion (thinly sliced)
Instructions
- 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!
Notes
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. Nutrition:
Gluten-Free:Use quinoa instead of farro. Nutrition:
| 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 |