Farro Salad

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Add the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt and pepper to a jar.

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Seal the jar and shake well.

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Toss the cooked farro, feta, walnuts, raisins, parmesan, apple and 2-3 tablespoons of the vinaigrette together in a large bowl.

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Add fresh arugula right before serving with additional vinaigrette if desired.

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Toss to combine the ingredients.

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Serve in individual bowls.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

Get the Recipe