Blueberry Farro Salad
Turn your greens into a satisfying meal with this Blueberry Farro Salad that’s packed with color, nutrients and flavor!
Servings: 4
Calories: 490kcal
Ingredients
- 1 cup farro
- Kosher salt and black pepper
- 1 pound large shrimp peeled and deveined
- 5 ounces baby kale blend or other salad greens
- 1 cup blueberries
- 1 ½ cup cooked beets cut into quarters
- 2 tablespoons crumbled feta cheese
- 2 tablespoons toasted pecans or spiced pecans
Lemon Dressing:
- 1 ½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 ½ tablespoons extra virgin olive oil
- Kosher salt and black pepper
Instructions
- Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
- Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
- To make the dressing, whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl. Season the dressing with a pinch of salt and pepper.
- To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.
Nutrition
Calories: 490kcal | Carbohydrates: 54g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1048mg | Potassium: 619mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3615IU | Vitamin C: 55.4mg | Calcium: 286mg | Iron: 4.9mg