Broccoli Farro Salad
Full of sweet & savoury flavours combined with a nutty and chewy texture from the farro. This makes for a delicious side dish with any meal. Farro is a ancient grain, filled with fibre, protein, vitamins, minerals and antioxidants.
1 cup uncooked Farro
1 sm shallot
1/2 cup white wine vinegar (or vinegar of your choice - I used Sherry vinegar)
1/4 - 1/2 tsp red pepper flakes
1 large broccoli (florets and stalk)
3/4 cup smoked almonds
3/4 raisins or dried cranberries
4 oz. cheddar cheese (or nutritional yeast for dairy free)
1 tsp salt
1/3 cup olive oil
1 TBSP dijon mustard
Cook farro according to package directions. Drain and rinse under cool water. Let cool.
Combine dressing ingredients, let sit for 15 mins to pickle.
Chop broccoli into bite size pieces. Place in a large bowl with chopped almonds and cube cheddar cheese add raisins and stir.
When shallots are ready add oil, dijon and salt and whisk togheter.
Add cooled farro to the bowl, toss to combine. Add dressing, taste and season.
* Optional: Add nutritional yeast on top after serving. Quinoa makes a great substitute for farro.