This salad packs a protein punch with approximately 13 grams per serving. Spring time means fresh berries. Strawberries are rich in vitamin C, potassium, folic acid, and an important antioxidant. Spinach, rich in potassium along with magnesium and calcium, makes this salad a powerhouse of nutrition. The addition of an avocado would complete the balance of healthy fat, but I don’t recommend adding it directly to the salad unless it will consumed within the day. I love avocados, but their appearance after a few hours isn’t as pleasing. Enjoy this dish as a side or as a main course. See other farro recipes here.

Strawberry and Feta Farro Salad

Ingredients:

• 3/4 cup uncooked farro

• 1 pint strawberries, hulled and quartered

• 3 cups loosely packed baby spinach, roughly chopped

• 1/2 cup crumbled feta cheese

• 1/2 small red onion, finely chopped

• 1/4 cup chopped walnuts

Dressing—

• 3 TBSP extra virgin olive oil

• 2 TBSP balsamic vinegar

• 1 TBSP honey (optional)

• 1 tsp Dion mustard

• 2 tsp poppy seeds

• 1/4 tsp pink salt

Directions:

1. Prepare farro according to package instructions. Place in a serving bowl and allow to cool.

2. In a small bowl, prepare the dressing. Whisk all ingredients and pour over farro.

3. Add the remaining ingredients to the bowl with the farro and gently combine. Serve chilled or at room temperature.

adapted from wellplated.com