AuthorMarla MeridithMy 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.
To toast the pecans: place the nuts in a heavy bottomed skillet. Heat over low until you start to smell them. Toss and continue to cook until desired toast is achieved. Be sure to watch carefully as nuts burn quickly! Transfer to a work surface and chop.
Ingredients
Directions
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.
