Ingredients
- 3 cups cooked farro from 1 cup dry farro
- 1 cup baby arugula
- 1 large apple thinly sliced
- 4 medjool dates pitted and chopped
- 1 cup sliced radicchio
- 1/3 cup chopped fresh parsley
- 1/2 cup chopped walnuts
- 1/3 cup crumbled feta cheese
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large bowl, add the cooked farro, baby arugula, sliced apple, chopped dates, radicchio, parsley, walnuts, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Drizzle this dressing over the salad and toss gently until evenly coated.
