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.
This farro summer salad delivers whole-grain fiber and seasonal vegetables to support blood sugar balance and fertility nutrition.
Ingredients
3beets, diced
2sweet potatoes, diced
1onion, diced
2cups farro, cooked
¼ cup extra virgin olive oil
½ cup lemon juice
1tbsp salt
1tsp pepper
1cup arugula
½ cup roasted almonds
½ cucumber, diced
½ cup chickpeas, rinsed
½ cup spring peas, cooked
¼ For the dressing:
¼ bunch fresh dill, chopped
¼ bunch parsley, chopped
¼ cup basil, chopped
½ cup olive oil
¼ cup balsamic vinegar (I like white but you can use either)
1tsp honey
½ lemon, zested
Instructions
1
Preheat the oven to 400F.
2
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.
3
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.
4
For the dressing:
5
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.
6
When you are ready to assemble the salad, start with the farro and top with arugula, almonds, cucumber, chickpeas and spring peas.
