Fall Farro Salad
Actress Brooke Burke-Charvet prepares a mouth-watering salad and explaining the benefits of farro.

Ingredients for Salad

  • 1 cup chopped pitted dates
  • 2 cups Farro, cooked (see package instructions)
  • 1 cup Marcona almonds
  • 1 apple cut into 1/2 inch chunks
  • 5 cups of crunchy mixed greens
  • Handful of loosely chopped parsley
  • Cooked chicken chunks (optional)
  • 4 oz. Manchego cheese (one block uncut)

Ingredients for Dressing

  • 1/4 cup olive oil
  • 1/4 cup Taragon vinegar
  • 2 tsp Dijon mustard
  • 1 large finely chopped shallot
  • 2 T fig balsamic vinegar

Directions for Salad

1) Whisk all ingredients together or use a blender (I prefer to blend).

2) In a large bowl toss the apples, farro, dates, almonds, and chicken chunks (optional).

3) Fold in the greens, toss with dressing, add a handful of parsley leafs and season with salt and pepper to taste.

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