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Blueberry & Cashew Farro Salad

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This Blueberry & Cashew Farro Salad makes the perfect lunch!

Blueberry & Cashew Farro Salad

INGREDIENTS

  • 1 cup farro
  • 1 cup toasted cashews, lightly chopped
  • 1½ cups arugula
  • ½ cup blueberries, finely chopped
  • 1 cup California Giant blueberries, sliced in half
  • 2 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon red wine vinegar
  • ½ cup feta, crumbled

DIRECTIONS

      • Simmer farro in salty water for approximately 2 hours or until tender.
      • Chill farro until no longer warm.
      • In a small bowl whisk together finely chopped blueberries, dijon mustard, olive oil, salt, and red wine vinegar until well combined.
      • Toss the farro with the blueberry vinaigrette until evenly coated.
      • Add the arugula, halved blueberries, chopped toasted cashews, and crumbled feta and gently toss all together.
      • Enjoy!
Blueberry & Cashew Farro Salad

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