Spinach-Farro Salad with Blue Cheese, Dried Cherries and Toasted Pecans

If you haven't tried farro, a hearty 100% whole grain grown in Italy, you've got to! Farro has a nutty taste and satisfying chewy texture ~ and it's high in fiber, iron and protein.  In this salad, the spinach and farro blend is topped with red onion, blue cheese, dried cherries and toasted pecans (definitely take the time to toast your pecans ;o) The salad is dressed with a light homemade vinaigrette, just enough to bring out the natural flavors. Enjoy 😋

Serves 2

Farro:

• 1/2 cup dried farro
• 1 tsp butter
• Salt and pepper to taste

Dressing:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp raw honey
• 1/2 tsp dried thyme
• 1/8 tsp kosher salt
• A pinch of ground pepper

Salad:

• 4 cups fresh baby spinach
• 1 small red onion, very thinly sliced
• 2 Tbsp pecans, roughly chopped
• 2 Tbsp blue cheese
• 2 Tbsp dried cherries

Instructions:

Make farro: Add 1 1/4 cups water and 1/2 cup of farro to medium saucepan. Over medium-high heat, bring to a boil; reduce heat, cover, and simmer 30 minutes (or cook according to package directions). Drain; season with butter, and salt and pepper to taste, and set aside. 

Toast pecans: Heat a non-stick pan over high-heat. After hot, reduce heat to medium and add chopped pecans; continually stir until pecans start to brown. Remove from heat and set aside.

Make dressing: Combine oil, vinegar, honey, thyme, pepper and salt in small bowl; stir with whisk until well blended.

Assemble salads: Place spinach, farro and dressing in a large bowl; toss well. 

Place spinach and farro mixture between 2 salad plates or bowls. Top evenly with onion, toasted pecans, blue cheese, and dried cherries.