Description
For the Salad:
1 cup cooked farro
2 cups fresh arugula
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup ricotta cheese
¼ cup toasted almonds or walnuts
Salt and black pepper to taste
For the Lemon Honey Vinaigrette:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Directions:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
In a large mixing bowl, combine cooked farro, arugula, cherry tomatoes, and red onion.
Drizzle the vinaigrette over the salad and toss gently to coat.
Top with dollops of ricotta cheese and sprinkle with toasted almonds or walnuts.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 280 per serving Servings: 4 servings
