Beet Apple Farro Salad with Maple Dijon Vinaigrette
This Beet Apple Farro Salad features earthy beets, sweet apples, and nutty farro, all tossed in a tangy Maple Dijon Vinaigrette. It's the perfect dish for a healthy lunch or a colorful side at dinner.
Ingredients
- 1 8oz package pre-cooked beets
- 1 cup cooked farro
- 1 large Honeycrisp apple
- ½ cup Maple Dijon Vinaigrette
Instructions
- If you are starting with uncooked beets and/or farro, make sure to cook those first and allow to cool completely.
- To cook beets: Boil until tender, about 45 minutes. Let cool and remove the outer skin.
- To cook farro: Boil 20-30 minutes or until farro is soft. Allow to cool fully in the fridge.
- While the beets and/or farro are cooking, make the Maple Dijon Vinaigrette.
- Once all ingredients are cooked and cooled, chop the beets into bite-sized pieces or smaller and add them to a large mixing bowl.
- Dice the apple and add it to the bowl.
- Pour the finished Maple Dijon Vinaigrette into the bowl and mix until everything is evenly coated.
- Serve right away or cool in the refrigerator until you're ready to eat. Enjoy!
Notes
- Not Vegan? Add crumbled feta or bleu cheese to the salad before serving.
- Gluten-free? Swap the farro for quinoa or brown rice.
- Oil-free? Use your favorite oil-free dressing or replace the oil with tahini in the Maple Dijon Vinaigrette.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 35gProtein: 2.5gFat: 10gSugar: 19g
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