Harvest Farro Salad
Cook time – 25 min
- Total time
- 40 minutes
- Preparation time
- 15 minutes
- Calories
- 251
- Portions
- 8
Directions
1. Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Prepare farro as label directs; cool.
2. Toss onion, potato, 1 tablespoon oil, ½ teaspoon salt and cinnamon in a large bowl; spread on prepared pan. Roast onion mixture 25 minutes or until golden brown and tender, stirring once.
3. Whisk lemon juice, parsley, honey and remaining 1 teaspoon salt in a separate large bowl; whisking constantly, slowly drizzle in remaining 3 tablespoons oil to emulsify. Fold in arugula, Mandarins, farro and onion mixture. Makes about 7 cups.
4. Serve salad sprinkled with pomegranate arils and pepitas.
Ingredients
- 1 cup dry farro, rinsed and drained
- 1 DOLE® Red Onion, cut into 1-inch wedges
- 1 DOLE® Sweet Potato, peeled and cut into 1-inch pieces
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- ¼ teaspoon ground cinnamon
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon honey
- 2 cups packed DOLE® Baby Arugula
- 1 cup drained DOLE® Mandarins in 100% Juice
- ½ cup pomegranate arils
- ½ cup roasted salted pepitas
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | |
| Calories | 251 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (11 g) | 14% |
| Saturated Fat (2 g) | 9% |
| Polyunsaturated (1 g) | |
| Monounsaturated (5 g) | |
| Sodium (395 mg) | 17% |
| Total Carbohydrate (33 g) | 12% |
| Dietary Fiber (4 g) | 15% |
| Total Sugars (10 g) | |
| Included Added Sugars (2 g) | |
| Protein (7 g) | 15% |
| Calcium | 4% |
| Iron | 10% |
| Magnesium | 15% |
| Manganese | 6% |
| Phosphorus | 2% |
| Potassium (270 mg) | 6% |
| Thiamin | 4% |
| Vitamin A | 25% |
| Vitamin B6 | 6% |
| Vitamin C | 20% |
| Vitamin E | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.