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Two bowls of raspberry strawberry farro salad.

Description

Combine fresh berries and goat cheese with the nutritious nutty flavor of farro and you have a sophisticated salad perfect for friends and family!

  • 1 Cup farro
  • 1 Tbsp. shallot, finely chopped
  • 1 Garlic clove, minced
  • 1 1/2 Tablespoons white wine vinegar
  • 1 Tsp. honey
  • 1 Tsp. dijon mustard
  • 1/4 Tsp. fine salt, plus more to taste
  • 3 Tablespoons extra virgin olive oil or grapeseed oil
  • 4 Ounces from 1 package (6 ounces) Driscoll’s Raspberries
  • 1/2 of a 16-ounce package Driscoll’s Strawberries, hulled and quartered
  • 1 Cup arugula, tightly packed
  • 1/4 Cup walnuts, chopped
  • 1/4 Cup goat cheese, crumbled
  • Freshly ground black pepper
  1. COOK 1 cup farro according to package directions.
  2. DRAIN and RINSE farro with cold water and SET ASIDE.
  3. PLACE 1 tablespoon chopped shallot into a small bowl.
  4. ADD 1 minced garlic clove.
  5. ADD 1 ½ tablespoons white wine vinegar and ADD 1 teaspoon honey and ADD 1 teaspoon Dijon mustard and ADD 1/4 teaspoon fine salt.
  6. WHISK IN 3 tablespoons extra virgin olive oil until combined.
  7. TASTE dressing and ADD additional salt as desired.
  8. SET ASIDE dressing.

  9. PLACE cooked farro into a large bowl.

  10. ADD 4 ounces raspberries and ADD 8 ounces hulled and quartered strawberries.
  11. ADD 1 cup arugula and ADD 1/4 cup chopped walnuts.
  12. POUR dressing over mixture.
  13. TOSS to combine.
  14. DIVIDE salad equally between 4 plates.
  15. GARNISH salads with crumbled goat cheese.
  16. GARNISH salads with freshly ground black pepper as desired.
  17. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g