For this Really Good Farro Salad, start with a base of healthful whole grain farro, and top with all of your favorite salad ingredients. Easy, filling and so tasty!
I believe that are two kinds of salad in this world. There’s Actually Healthy Salad made with virtuous, superfood ingredients like kale, goji berries, quinoa, chia seeds and all sorts of other ingredients that are certified good-for-you.
And then, there’s what I call Midwest Salad. Midwest Salad is also known as “a salad in name only,” and we do it up RIGHT here in Detroit. See also: my turkey burger salad.
You can go to any local brewery and get a salad that includes two types of cheese, two types of nuts, chicken AND bacon, avocado, eggs, probably croutons or tortilla strips, a little bit of some wimpy lettuce like romaine, and ranch dressing, naturally.
My girl Ina Garten even rocks a Midwest Salad out in the Hamptons with her take on a waldorf salad that is one of my very favorite recipes ever.
Now, what if worlds collided and I tried to combine Actually Healthy Salad with Midwest Salad? In a completely unsurprising result, it was the best of times / it was the best of times.
About this Really Good Farro Salad:
The key to this mashup is starting with a base of something really healthful, like Bob’s Red Mill Organic Farro. Farro is a hearty ancient grain that is a relative to modern-day wheat.
It’s one of my favorite grains because it’s filling, it’s a little bit chewy (in a good, satisfying way), and it has a nice nutty flavor. No matter what else you do to this salad, just know that you’ll be getting a big helping of this high-fiber grain.
Now from there, the key to turning a farro salad into a Midwest-style salad is letting your brain run wild, and clinging to a firm belief that more is more. Make a list of all of your favorite foods, and add them ALL to this salad.
You don’t need to follow MY exact ingredient list below. Make a list of YOUR favorite foods and add them all to your farro salad. It’s the Midwestern way.
For the Dressing:
- 1/3 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Salad:
- 4 slices oven baked bacon, crumbled
- 1 small cooked chicken breast, cubed
- 1 cup raw Bob's Red Mill Organic Farro, prepared according to package directions (will be 2 cups when cooked)
- 3/4 cups sliced strawberries
- 1/4 cup crumbled blue cheese
- 1/4 cup Marcona almonds
- 1/4 cup pecans
- 1/4 cup roughly chopped fresh chives
- 1/4 cup roughly chopped fresh parsley
- 1/4 cup shredded white cheddar cheese
- 4 hard-boiled eggs, quartered
- Make the Dressing: In small bowl, whisk oil, vinegar, mustard, honey, salt and pepper until smooth and combined.
- Make the Salad: Place bacon, chicken, farro, strawberries, blue cheese, almonds, pecans, chives, parsley and cheddar cheese in large bowl. Pour Dressing over and toss until well combined. Transfer salad to large serving platter and arrange eggs over salad. Serve immediately.
More great farro recipes:
- Make-Ahead Breakfast Grain Bowls – say goodbye to boring breakfast!
- Farro and Kale Risotto with Roasted Tomatoes – comfort food in a bowl!
- Farro & Walnut Salad – Simple and nutty.
- Chicken & Cherry Chopped Kale Salad – great for when fresh cherries are in season.
- Vegan Mushroom Ragout with Farro from Foolproof Living
- Slow Cooker Hearty Chicken Soup from Half Baked Harvest
Disclosure: This is a sponsored post written by me on behalf of Bob’s Red Mill. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.