Fig & Farro Salad With Maple Tahini Dressing
This hearty salad contains lots of delicious vegetables, fruits, nuts and legumes. The farro can be replaced for any grain like quinoa, brown rice, or millet. This salad makes about four servings and will keep well in the fridge for up to five days.
Suggestions for Cooking Farro:
Toasting farro in the pot with a small amount of oil brings out natural nutty flavors. Simmering farro in vegetable broth instead of water to gives it more flavor. It takes about 20-30 minutes to cook and should have an al dente texture similar to risotto. If there is leftover liquid in the pot, you can just simply drain it out.
Ingredients
- 1 tbsp olive oil
- 1 cup farro
- 3 cups bone broth
- 2 cups arugula
- 1 cup dried figs
- ½ cup walnuts
- ¼ cup organic feta crumbled
- Salt and black pepper for taste
For the dressing
- Juice of 1 lemon
- 1 garlic clove minced
- 3 tbsp tahini
- 2 tbsp maple syrup
- 2 tbsp olive oil
- ¼ tsp salt
- Black pepper for taste
Instructions
1. Heat 1 tablespoon of olive oil in a pot. Add farro and stir to coat with oil. Cook for 2-3 minutes, stirring. Add bone broth (homemade or Kettle & Fire is a great brand!) and bring to a boil.
2. Reduce heat to a simmer and cook for 20-30 minutes until al dente. Remove from heat, drain off any excess liquid and cool.
3. While the farro cooks and cools, in a small bowl, whisk together dressing ingredients and set aside.
4. Prepare the salad ingredients. Add arugula to a large bowl, slice the figs in half, toast the walnuts in a skillet over medium heat until fragrant and crumble the feta.
5. Add farro, figs and walnuts to arugula. Toss with maple tahini dressing. Add feta, season with salt and pepper and toss gently once more.
6. Serve and enjoy!
