This Farro Summer Salad supports fertility through fiber-rich whole grains and seasonal vegetables. Farro helps stabilize blood sugar, a critical factor in hormone balance.
Light yet filling, this salad is ideal for warmer months when you want nourishment without heaviness.
Farro Summer Salad
Description
This farro summer salad delivers whole-grain fiber and seasonal vegetables to support blood sugar balance and fertility nutrition.
Ingredients
Instructions
-
Preheat the oven to 400F.
-
Add beets, sweet potatoes and onion to a parchment-lined sheet pan. Drizzle with 1/4 cup olive oil and 2 tsp sea salt and toss to coat evenly. Bake until golden brown, about 20 minutes, and set aside.
-
Cook farro to package instructions. When the farro is cooked and still warm, add 1/4 cup olive oil, 1/2 cup lemon juice and 2 tsps sea salt. Mix and set aside.
-
For the dressing:
-
Mix together the dill, parsley and basil with 1/4 cup olive oil and 1/4 cup white balsamic vinegar, 2 tsp honey and 1/2 lemon zest to a small bowl and mix. Set aside.
-
When you are ready to assemble the salad, start with the farro and top with arugula, almonds, cucumber, chickpeas and spring peas.
-
Drizzle with dressing and toss gently.
-
Enjoy!
