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Spinach and Artichoke Farro Salad

I’m all about the non-boring salads: this is like everyone’s favorite dip but better for ya. And if you can call chicken and egg salad “salad”, you can certainly call this one, too. Farro is a nutritious and filling ancient grain, and there’s a bunch of artichoke and an entire bag of spinach packed in, along with a tangy dressing, zippy fresh garlic, and of course, feta cheese. The onion is important as it adds a lovely fresh crunch. It’s good warm or cold, but I prefer chilled for the perfect summer side. It’s super quick and easy to make as well. You can’t go wrong. Enjoy!

Prep Time: 5 minutes

Cook Time: 25 minutes

Level: Easy

Ingredients - serves 4-6

  • 1 cup farro

  • 2 cups chicken or beef stock

  • 1/4 cup olive oil

  • 2 tbsp balsamic vinegar

  • 1 tbsp lemon juice

  • 1 tsp dijon mustard

  • 1 packed cup artichoke hearts

  • 3 cloves of fresh garlic

  • 5 oz. fresh spinach

  • 1/2 cup finely diced red onion

  • 4 oz. feta cheese

  • Salt and pepper

 

  1. Bring the stock to a boil. Add the farro, stir, and reduce to a simmer and cover. Let simmer until the farro is fully cooked - it usually takes around 20 minutes or so.

  2. Meanwhile, make the dressing: whisk together the olive oil, balsamic vinegar, lemon juice, dijon mustard, and some salt and pepper. Set aside to be mixed shortly.

  3. In a blender or food processor, add the artichoke, garlic, spinach, and dressing mixture. If you can’t fit all of the spinach in at once, mix/blend what you can, then add the rest in one or more batches until it’s all packed in there. It’s a lot! But oh so delicious makes this salad still good for you.

  4. Mix/blend until you have a pesto-like texture.

  5. When the farro is done cooking, stir and fluff a bit with a fork. Add 1/2 cup of diced red onion (needed for fresh crunch!), and the spinach and artichoke mixture.

  6. Let cool for about 5 minutes before adding in the feta so it won’t melt. I like to mix in most of it, but reserve some for topping.

  7. Serve this salad on the warm side OR let it chill in the refrigerator before serving (my suggestion is to chill it). Enjoy!