When you were younger, did you ever play that game “Going On A Picnic…?” It had to have been mine and my sisters favorite game, especially for long car rides, which we just so happened to take a lot of (my poor parents). I still love to go on picnics (hands down, favorite warm weather activity), but these days, instead of bringing ‘A’ for asparagus, ‘B’ for bananas, and ‘C for cookies, I’m bringing ‘M’ for Mango-Berry Salad, ‘C’ for Chopped Antipasto Salad, and ‘F’ for Springtime Farro salad.
Speaking of farro, have you guys ever tried it? It’s incredibly delicious and super easy to make so I highly recommend adding it into your grain rotation.This farro salad recipe is light, fresh, and easy to make so it’s the perfect farro dish to make for all you farro-firsttimers.
- 4 cups of faro, cooked (about 8 oz. uncooked)
- 2 apples, cubed
- 3 scallions, chopped
- A handful (about 1/4 cup) of fresh dill, shredded
- 1/3 cup goat cheese, crumbled
- Juice of 1 lemon
- 6 tablespoons of apple cider vinegar
- 4 tablespoons of olive oil
- Salt and pepper to taste
- In a medium-sized bowl, toss the farro, apples, scallions, and dill with the lemon juice, vinegar, and olive oil.
- Add salt and pepper to taste.
- Crumble the goat cheese on top right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can serve this salad right away, however I have found that it tastes even better after it has been marinating in the refrigerator for at least 24 hours.