This beautiful and fresh grain salad is a simple entree or side dish that can be prepped ahead of time as an easy weekday option.
1/2 cup walnut oil
1/2 cup apple cider vinegar
3 tablespoons pure maple syrup or honey
1/4 teaspoon mustard powder
1/4 cup sliced shallots
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup finely chopped California walnuts
1 cup farro, cooked according to package directions and chilled
1 (5-oz.) package Spinach & Arugula Salad Blend
1 cup shaved Brussels sprouts
1 cup shaved red cabbage
1 cup alfalfa sprouts
1 large honey crisp apple, cored and cut into thin julienne strips
3/4 cup California walnuts, toasted
Crumbled goat or feta cheese and clover sprouts (optional garnishes)
Puree all dressing ingredients except walnuts until smooth in a small blender. Stir in walnuts.
Place chilled farro in a large bowl and drizzle with dressing; toss well to coat. (May be prepared 1 day in advance at this point and stored tightly covered in the refrigerator.)
Add greens, brussels sprouts, cabbage, sprouts and apple; toss again lightly to coat all ingredients with dressing.
Sprinkle with walnuts and garnish with cheese and sprouts, as desired.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
