Arugula Goat Cheese Salad with Farro and Honey Mustard

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 35 minutes

Ingrediënten

1/2 cup dry farro

4 packed cups arugula

6 oz. shredded/shaved Brussels sprouts (about 3 scant cups)

1/2 cup chopped pecans

1 (4-oz.) log goat cheese, crumbled (sub feta or grated sharp white cheddar)

2 cups shredded rotisserie chicken (or 1 can drained/rinsed chickpeas)

1/4 cup fresh squeezed orange juice (from 1 to 2 oranges)

3 Tbsp. creamy almond butter

3 Tbsp. extra-virgin olive oil

2 Tbsp. Dijon mustard

1 Tbsp. honey

1/2 tsp. kosher salt

A few grinds of cracked black pepper

Instructies

Cook Farro:Fill a medium pot half full of water. Add a pinch of salt and bring to a boil. Add farro; reduce heat and simmer until the farro is tender, about 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain, then spread grains onto a large plate or sheet pan to cool for 15 minutes.

While farro cools, prepare Almond Honey Mustard Dressing by combining all dressing ingredients in a medium bowl and mixing until smooth.

In a large bowl, combine arugula, Brussels sprouts, pecans, and farro; season with a pinch of salt and give it a toss. Add dressing and toss to combine. Add goat cheese and chicken (or chickpeas); toss again. Serve immediately.

Voedingswaarde

• Portiegrootte: 2 cups
• Calorieën: 400 kcal
• Totale vet: 25 g
• Verzadigd vet: 4 g
• Natrium: 620 mg
• Totale koolhydraten: 27 g
• Voedingsvezels: 5 g
• Totale suikers: 7 g
• Eiwit: 16 g