This farro salad is studded with avocado chunks, artichoke hearts, baby spinach leaves, and cherry tomatoes, and dressed in a zippy herbed balsamic vinaigrette. It's packed with flavor and hearty enough to make a meal of!
- 1 cup pearled emmer wheat farro*
- 5 ounces baby spinach leaves
- 1 medium avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup quartered artichoke hearts
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoons maple syrup
- 2 garlic cloves, minced
- ¼ cup fresh parsley
- ¼ cup chopped chives
- 2 tablespoons fresh thyme leaves
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
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Bring a large pot of salted water to a boil.
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Add the farro and allow it to cook at a rolling boil.
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While the farro cooks, make the dressing. Place all ingredients into a blender and blend until smooth. Taste-test and add more salt or adjust any seasonings to your liking.
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After the farro has boiled for about 15 minutes, remove a couple grains and test them for doneness. The farro should be tender with a bit of chewyness when done, but cook it until it's as firm or soft as you like. The cook time should be in the range of 15 to 20 minutes.
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When the farro is done cooking, drain it into a strainer. Let the farro sit in the strainer for a few minutes to cool.
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Place the cooked farro into a large mixing bowl, along with the spinach, avocado, cherry tomatoes, and artichoke hearts.
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Drizzle the dressing over the salad (use as much as you like) and toss to coat.
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Season the salad with salt and pepper to taste.
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Divide onto plates and serve.
*Other varieties of farro will work as well, but may take longer to cook.