My Farro Salad with Baby Spinach, Peas & Toasted Pecans is a full, hearty meal, but also weighs in light and easy for summer. I hope you enjoy it as much as we do!
Soak and cook the Farro to package directions. Drain and let cool to room temperature.
Heat the oil in a large skillet over medium heat, when hot add the onions. Sauté for about 5 minutes until fragrant and softened. Add the garlic, sauté for a minute. Add the peas, spinach, soy sauce lemon juice, wine and pepper. Mix together well and cook a few minutes until the spinach wilts, about 1-2 minutes.
In a large bowl, toss the Farro with the vegetable mixture. Season to taste with salt.
Fold in the dried cherries and nuts. Serve at room temperature or cool.
Serving Size 6 servings