Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans

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!

10 ounces dried Farro

2 tbsp extra virgin olive oil

1 small yellow onion (3/4 cup), diced

3 cloves garlic, minced

3 cups baby spinach

1 cup baby peas, fresh or frozen

3 tbsp soy sauce or Tamari

1 tbsp fresh lemon juice

splash of dry white wine

1/4 tsp ground black pepper

salt to taste

1 cup dried cherries

1 cup toasted pecans, chopped

freshly chopped parsley to garnish

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.

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Recipe: Farro Salad with Baby Spinach, Peas & Toasted Pecans