If you're looking for an amazing luncheon salad or something to bring to a potluck, this tasty, high-nutrient salad fits the bill! You can add or subtract ingredients and it will taste delicious as long as you include the farro, roasted strawberries, and the dressing.
1 bag of Trader Joe's 10-minute farro*, boiled for 8 minutes, drained, and chilled
8 oz. fresh organic strawberries, cut into halves (if small) or quarters (if large)
1 T. maple syrup
1 T. balsamic vinegar (I like Napa Valley Naturals 4% acidity)
1 cup jicama, peeled and diced
2 cups tightly-packed spinach, chopped
1 handful of fresh basil, chiffonaded (https://en.wikipedia.org/wiki/Chiffonade)
2 T. walnuts, toasted and chopped finely
1/4 cup dried cranberries, chopped
6 fresh or frozen organic strawberries
2 T water
1 t. Dijon or stone-ground mustard
1 T. balsamic vinegar (I like Napa Valley Naturals 4% acidity)
1 T. maple syrup
1 t. chia seeds
* You can cook your own farro from scratch, too. You will need to yield about 3-4 cups of cook farro for this recipe.
Boil the Trader Joe's 10-Minute Farro in boiling water for 8 minutes. You want the farro to be slightly chewy. Drain and chill in a bowl until ready to use.
Preheat oven to 400 degrees F.
After washing strawberries well, remove the hulls and cut into halves (if small) and quarters (if larger). Place in a small bowl.
Mix together 1 T. of maple syrup and 1 T. balsamic vinegar. Pour over strawberries and coat well.
Place the strawberries on a parchment or non-stick foil-lined baking sheet.
Roast for 20 minutes. Move strawberries and residual liquid to a bowl and chill in the fridge until ready to use.
Peel and dice a chunk of jicama (about 1 cup). Chop spinach and chiffonade the basil leaves.
Fridge until ready to use.
To make the dressing, simply blend all ingredients in the blender until smooth and creamy. Chill before putting the salad together.
Ooh, yum! I've never used jicama before, but I might have to try it out for this one...
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