Ingredients
- 200 grams (1 cup) farro uncooked
- 60 grams (1/3 cup) feta cheese crumbled
- 1 large carrot cooked, sliced
- 30 grams (1 cup) fresh spinach chopped
- 4 sun-dried tomatoes minced
- 3/4 Honeycrisp apple partly thinly sliced and partly chopped
- 2 tbsp raisins or chopped dates
- 25 grams (1/4 cup) walnuts chopped
- 25 grams (1/4 cup) almonds chopped
- a handful of black olives pitted, sliced in half
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- salt and pepper to taste
Instructions
Cook farro in salted boiling water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
In the meantime, chop, slice and prepare all the remaining ingredients.
In a large bowl, place the cooked and cooled farro with all the prepared ingredients and toss to combine. Season to taste, adjusting with more salt and pepper as desired.
Serve directly or store leftover farro salad in the fridge for 2 to 3 days.