Farro & Strawberry Salad

Our house has been crazy this past week. We are heading to Hawaii in a couple of weeks to celebrate my in-laws anniversary, and trying to make sure we have everything is exhausting! I never realized how much “STUFF” you need to bring when you have a child. Shesh! But I know at the end of the day it will all be worth while once we get on that plane.  It’s Hawaii BABY! 🙂

Amidst all the chaos of packing, planning, and buying I still had time to make this Farro & Strawberry Salad. The freshness from the strawberries and basil along with a citrus vinaigrette is amazing. Then adding a little goat cheese for some creaminess and pecans for crunch makes it the perfect salad. I must admit that I stole the recipe from Giada De Laurentiis after watching her make it on the Food Network. I just couldn’t resist. It looks so delicious, and let me tell you. It is! This is a perfect summer salad that you will want to bring to every party. Believe me, it will be a hit! This Farro & Strawberry Salad will be on my Memorial Day party menu! 🙂

To get started, in a medium sized saucepan add 2 cups of chicken broth along with 1 cup of dry farro to pot.

Bring to a boil and reduce to simmer. Cook for 30 minutes. Fluff with a fork, transfer to a bowl, and allow farro to cool. In the meantime, hull and quarter 13 strawberries.

Then chop 1/4 cup of basil and 1/2 cup of pecans, set aside. Now for the dressing, in a small bowl: whisk 1 T. of orange zest, 1/4 cup of orange juice,

1 T. of honey or agave, 1/2 tsp. of salt, 1/4 tsp. of pepper, and 3 T. of olive oil.

Pour the dressing over the farro and add the strawberries, basil, pecans, and 4 oz. of crumbled goat cheese.

This would be perfect with my Paleo Mustard Glazed Chicken!

Farro & Strawberry Salad

• Author: Krista
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 4 1x
• Category: Salads, Side Dishes, Vegetarian

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Ingredients

Salad Ingredients:

• 1 cup of farro
• 1 1/2 cup of chicken brother {low sodium}
• 13 strawberries, hulled and quartered
• 4 oz. of goat cheese, crumbed
• 1/2 cup pecans, chopped
• 1/4 cup of basil, chopped

For the Dressing:

• 1 T. orange zest
• 1/4 cup of orange juice
• 1 T. of honey or agave nectar
• 1/2 tsp. of salt
• 1/4 tsp. of pepper
• 3 T. of olive oil

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Instructions

1. In a medium sized saucepan add chicken broth and dry farro to pot.
2. Bring to a boil and reduce to simmer. Cook for 30 minutes.
3. Fluff the farro with a fork, transfer to a bowl, and allow farro to cool.
4. In the meantime, hull and quarter strawberries.
5. Chop basil and pecans, set aside.
6. In a small bowl to start make the dressing: whisk orange zest, orange juice, honey or agave, salt, pepper, and olive oil.
7. Pour the dressing over the farro and add the strawberries, basil, pecans, and crumbled goat cheese.

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Notes

{Recipe adapted from Giada De Laurentiis – Food Network}