Cooked - Arugula Goat Cheese Salad With Farro And Honey Mustard

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Arugula Goat Cheese Salad With Farro And Honey Mustard

4.0

½ cup dry farro

4 packed cups arugula

6 oz. shredded/shaved Brussels sprouts ((about 3 scant cups))

½ cup chopped pecans

1 (4-oz.) log goat cheese, crumbled ((sub feta or grated sharp white cheddar))

2 cups shredded rotisserie chicken ((or 1 can drained/rinsed chickpeas))

¼ cup fresh squeezed orange juice (from 1 to 2 oranges)

3 Tbsp. creamy almond butter

3 Tbsp. extra-virgin olive oil

2 Tbsp. Dijon mustard

1 Tbsp. honey

½ tsp. kosher salt

A few grinds of cracked black pepper

Cook Farro:Fill a medium pot half full of water. Add a pinch of salt and bring to a boil. Add farro; reduce heat and simmer until the farro is tender, about 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain, then spread grains onto a large plate or sheet pan to cool for 15 minutes.
While farro cools, prepare Almond Honey Mustard Dressing by combining all dressing ingredients in a medium bowl and mixing until smooth.
In a large bowl, combine arugula, Brussels sprouts, pecans, and farro; season with a pinch of salt and give it a toss. Add dressing and toss to combine. Add goat cheese and chicken (or chickpeas); toss again. Serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🥪Lunch

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 46 weeks ago

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