Blueberry & Cashew Farro Salad

Name: 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

This Blueberry & Cashew Farro Salad makes the perfect lunch!

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

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.