Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
Ingreadients :
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- ¾ cup cooked farro
- 1 ½ cups packed baby arugula
- ¼ cup packed small fresh mint leaves
- 2 tablespoons thinly sliced fresh basil
- 1 canned whole artichoke heart (or 4 quarters), rinsed and chopped
- ⅛ teaspoon salt
- 2 tablespoons chopped salted dry-roasted pistachios
- 1 ½ tablespoons pomegranate seeds (arils) or dried cranberries
- ¾ ounce soft goat cheese, crumbled (2 Tbsp.)
Step by Step :
-
Whisk lemon juice and oil in a salad bowl. Stir in farro, arugula, mint, basil, artichoke, and salt. Sprinkle with pistachios, pomegranate seeds, and goat cheese.
