Pre-cooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup! This is a nutrient-dense dish that offers a variety of health benefits. Farro is an ancient grain rich in fiber and protein, supporting digestion and helping maintain energy levels. Arugula adds a peppery flavor while being packed with antioxidants, vitamins A and C, and minerals that promote bone and immune health. Artichokes are a great source of fiber and antioxidants, which may aid liver function and heart health. Pistachios provide healthy fats, protein, and additional fiber, making this salad both satisfying and heart-healthy.
Prep Time: 20 mins | Total Time: 20 mins | Servings: 1
Ingredients:
- 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.)
Directions:
- 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.
Nutrition Facts:
Serving Size 3 cups salad; Calories 503; Total Fat 30g; Saturated Fat 7g; Cholesterol 10mg; Sodium 655mg; Total Carbohydrate 46g; Dietary Fiber 9g; Total Sugars 5g; Protein 17g; Potassium 492mg
