This Fall Salad with Fruit Grains and Greens reflects the colors of fall as well as the sentiment of fall. Greens, dried fruits and the addition of farro make this colorful salad comforting, rich, colorful. Without the bacon, this salad is vegan.
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2cupfarro
4ouncespancetta
1cupspinach
1cuparugula
1/2cupraisinsgolden
5apricotsdried
salt and pepper
Dressing
3tablespoonsolive oil
1tablespoonvinegaror Verjus Blanc
1/2teaspoonhoney
1/2teaspoonDijon mustard
Instructions
For the dressing combine olive oil, vinegar, honey, mustard. Warm just slightly, add the raisins and let sit for 5-10 minutes. Allow to cool and add salt and pepper to taste. Set aside.
Cook farro according to directions on packaging and allow to cool. Cooking time is usually 20 minutes to reach 'al-dente', but if you like it softer, cook longer. Once cooked to desired tenderness, cool down.
Cut the pancetta in small cubes and cook until crispy in a skillet. Once browned, drain on paper kitchen towel and disgard grease.
Cut dried apricots in small pieces.
Mix spinach, arugula, farro, apricots and pancetta in a bowl and add dressing. Toss to coat and add salt and pepper if needed.