Description
For the Salad:
1 cup farro, cooked and cooled
½ cup crumbled feta cheese
¼ cup dried cranberries
1 small cucumber, diced
½ red onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon sunflower seeds (optional)
For the Lemon Thyme Vinaigrette:
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon fresh thyme, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a large bowl, combine the cooked farro, feta cheese, dried cranberries, cucumber, red onion, parsley, and sunflower seeds (if using).
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, thyme, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes (for farro)
Total Time: 20 minutes
Kcal: 330 kcal per serving
Servings: 4
