Harvest Salad

Laura Russell, MA, RDN, LD, CDCES

Runner Up, Fall 2024 Recipe Contest with CannedBeans.org 

Ingredients:

1 cup farro
2 tbsp Dijon mustard
½  cup olive oil
¼ cup apple cider vinegar
Salt and pepper, to taste
1 cup broccoli, chopped into bite size pieces
8 cups spring lettuce mix
1 can garbanzo beans, drained and rinsed
1 apple, chopped
2 oz parmesan cheese, cut into small pieces
1 oz pecans, chopped

Instructions:

  1. Combine farro with 2 cups of water, bring to a boil and cook for 15-20 minutes until tender.

  2. Combine mustard, olive oil and vinegar in a jar or bowl and wisk or shake jar vigerously to combine. Season with salt and pepper.

  3. Once farro is cooked, add broccoli to pot and stir together so the broccoli steams and softens.

  4. Divide lettuce between 4 bowls, then to each bowl add ½ cup beans, ½ cup farro mixture, ¼ apple, .5 oz cheese and .25 oz pecans. 

  5. Drizzle with 2 tbsp dressing. 

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Nutrition Facts:

Servings Per Recipe:  4

Serving Size: 3 cups

Calories per Serving:  599.4 kcal

Total Fat: 40.5 g

Saturated Fat:  7.7 g

Cholesterol:  12.7 mg  

Sodium:  713.5 mg

Total Carbohydrate:  48.6 g

Dietary Fiber:  13 g

Protein:  16.9 g