summer farro salad
Summer Farro Salad: A Fertility-Boosting Favorite
Embrace the vibrant flavors and nutritional benefits of our Summer Farro Salad, a perfect addition to your fertility-focused diet. This refreshing dish combines, first and foremost, the nutrient-dense farro with, additionally, the sweet and satisfying taste of roasted sweet potatoes. Consequently, it provides a hearty base rich in fiber and essential minerals. Moreover, the inclusion of spring peas and cucumber adds a burst of freshness, while almonds contribute a delightful crunch along with healthy fats. By drizzling with lemon juice, you not only enhance the flavors but also add a dose of vitamin C, which is crucial for reproductive health. As a result, this salad not only nourishes the body but also supports fertility with every delicious bite.
The Fertility Benefits of Summer Farro Salad
When optimizing your diet for fertility, it’s essential to incorporate a variety of nutrient-rich ingredients, and Summer Farro Salad delivers just that. For instance, farro is packed with vitamins and minerals that support overall reproductive function. Meanwhile, sweet potatoes provide a wealth of beta-carotene and complex carbohydrates, which can help regulate hormonal balance. Additionally, spring peas and cucumber offer essential vitamins and antioxidants, which contribute to a healthy reproductive system. Almonds, rich in healthy fats, and lemon juice, known for its vitamin C content, further enhance the salad’s benefits by supporting immune function and reducing inflammation. Therefore, this colorful and nutritious salad serves as a delicious and effective way to support your fertility goals while enjoying a fresh and satisfying meal.
Serves 10.
Ingredients
2 cups farro, cooked
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp salt
- 1 tsp pepper
- 3 beets, diced
- 2 sweet potatoes, diced
- 1 onion, diced
- 1/2 cup roasted almonds
- 1/2 cucumber, diced
- 1/2 cup chickpeas, rinsed
- 1/2 cup spring peas, cooked
- 1/4 bunch fresh dill, chopped
- 1/4 bunch parsley, chopped
- 1/4 cup basil, chopped
Directions
- Preheat the oven to 400F.
- Add beets, sweet potatoes and onion to a parchment-lined sheet pan. Drizzle with olive oil and 2 tsp sea salt. Bake until golden brown. Set aside
- Cook farro to package instructions.
- When drained 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: add herbs, 1/4 cup olive oil and 1/4 cup white balsamic vinegar, garlic, honey and lemon zest to a small bowl and mix. Set aside.
- When you are ready to assemble the salad, add the farro to the bottom, top with arugula, almonds, cucumber, chickpeas and spring peas.
- Drizzle with dressing and toss gently.
- Enjoy!
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