Happy hump day 🙂

I hope this tasty recipe brightens up your week (if it isn’t already super bright!)

A few months ago, I received an amazing order of fun foods from Swanson Vitamins.

One of the ingredients I was most excited to try out was something called farro.  Well, with the move from Indianapolis to Denver and life happening, I almost forgot I had ordered this fun, new-to-me healthy grain!

I pulled it out last week and started experimenting in the kitchen and I actually came up with something quite tasty.  So tasty, in fact, that Brian and I enjoyed it last week AND this week 🙂

From what I have read, farro is an Italian grain that is relatively new to the American diet.  It is packed with fiber (yeah fiber!), minerals such as magnesium, and is a good source of vegetarian protein.  It is super chewy and has a deliciously nutty flavor (kind of like a chewier, nuttier brown rice!).  I could eat it plain, but Brian likes it mixed into things with some seasoning…like this salad!

The nuttiness of the farro pairs perfectly with the sweetness of the dijon and balsamic vinegar dressing (honestly, I could JUST eat this dressing alone…it’s that good!!), and then topping it with salmon!!…well, you’ll just have to take my word for it until you try the recipe yourself 😉

Roasted Green Bean and Farro Salad with Balsamic Dijon Dressing

Yields:  2 servings

Ingredients:

• 2 cups green beans, roasted
• 1 small sweet potato, roasted
• 2-3 cups of raw, baby spinach
• 1/2 cup of cooked farro (I used this farro cooking method)
• 4-6oz salmon prepared your favorite way (or you can sub your favorite protein here…or omit entirely!)
• 2 Tablespoons dijon mustard
• 1 Tablespoon Balsamic vinegar
• 1/2 teaspoon extra virgin olive oil
• 1/4 teaspoon salt

Directions:

1. I cook my roasted vegetables by sprinkling them with a little salt, pepper, and garlic powder and cooking them at 425 degrees for about 20-25 minutes.
2. To cook my salmon, I do it very similar to the way I cook my roasted vegetables.  Just sprinkle a little salt, pepper, and garlic on top and bake at 425 for about 12-15 minutes or until the salmon has an internal temperature of 140 degrees.
3. While the veggies are roasting, combine the farro and spinach in a large bowl.  Set aside.
4. In a smaller bowl, combine the dijon, balsamic vinegar, olive oil, and salt.
5. Once the veggies are done, combine the roasted green beans and sweet potato with the farro and the spinach.  Pour the balsamic dijon dressing over the farro and veggies and gently mix until everything is covered in dressing.
6. Divide the salad into two bowls and top each serving with a portion of salmon.
7. Enjoy!!

Question of the Day:

• Have you tried anything new in the kitchen lately?  
• If you have tried farro, how do you like to eat it?