Guerneville Grain Salad

By Chef Venecia Willis
Total Time
40 Mins
Serves
8
Serving Size
about 1 1/4 cups
Meal
Brunch Dinner
Course
Main Side

DESCRIPTION

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.

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Calories
330
Total Fat
23
Saturated Fat
2
Polyunsaturated Fat
14.8
Monounsaturated Fat
4.269
Cholesterol
0
Sodium
55
Carbohydrates
44
Dietary Fiber
11
Total Sugars
13
Protein
11
Vitamin D
0
Calcium
120
Iron
4
Potassium
960

Ingredients

Dressing

  • 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

Salad

  • 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)

Preparation

  1. Puree all dressing ingredients except walnuts until smooth in a small blender. Stir in walnuts.
  2. 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.)
  3. Add greens, brussels sprouts, cabbage, sprouts and apple; toss again lightly to coat all ingredients with dressing.
  4. Sprinkle with walnuts and garnish with cheese and sprouts, as desired.