Got To Be NC
Recipe by: Lisa Prince

This salad is great as a side dish or for lunch. You can add grilled chicken or fish to make it an even heartier meal.

Servings: 4
Cook Time: Prep Time: 25 minutes; Total Time: 35 minutes
Meal Type: Entree
NC Ingredients: blueberries, pecans, edamame, kale, lettuces, honey

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Ingredients

Salad:
1
cup Farro, cooked
2
cups mixed greens (kale, spinach, arugula)
1
cup Edamame
1/2
cup lemon-honey vinaigrette
1
cup fresh blueberries
1/2
cup salty pecans, chopped (optional)
1/3
cup feta, crumbled
Salty-Pecans:
2
cups pecan halves
3
Tbsp. unsalted butter, melted
1
¼ tsp. fine sea-salt
Lemon-Honey Vinaigrette:
1/2
cup fresh lemon juice
1/2
cup olive oil
2
Tbsp. honey
2
tsp. coarse-grained Dijon mustard
Salt and pepper to taste

Directions

Salad:

Cook Farro according to package directions. While the Farro is still warm, toss it with ¼ cup of the vinaigrette.

Toss the mixed greens with the Farro in a large bowl adding another 2 tablespoons of the vinaigrette. Stir in the blueberries, pecans, and edamame. Add salt and pepper to taste. Sprinkle with cheese. Serve with remaining vinaigrette.

Salty-Pecans:

Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.

Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

*This recipe makes more than you need for the salad but it’s worth it to have some to snack on later.

Lemon-Honey Vinaigrette:

Combine all ingredients in an air-tight container. Shake to combine. Refrigerate for 1 week.