Farro, Avocado, & Pickled Rhubarb Salad
The sweet and tangy flavor of the pickled rhubarb provides a refreshing contrast to the greens and farro. This salad is super exciting, nutritious, and absolutely delicious.
Ingredients
- 2 quarts water (vegetable broth or chicken broth can be used)
- 1 cup (190 g) farro, uncooked
- 1 large avocado or 2 small avocados
- 2 oz (57 g) arugula or baby spinach or kale (heavier greens)
- 1 cup (1 stalk) pickled rhubarb
- ½ cup (113 ml) pickled rhubarb brine
- 1 shallot
- ½ cup walnuts
- 1 teaspoon cinnamon or pumpkin pie spice blend
- 2 oz (57 g) honey goat cheese or soft cheese alternative
- salt, pepper, and olive oil, for cooking
- fresh herbs, like chives or parsley *optional
Instructions
Cook the farro
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In a 3 quart saucepan, bring 2 qts of water (or broth) to a boil. Add 1 cup of farro. and cook 18-20 minutes or until tender (double check the package of cooking instructions for length of time needed). After the farro is fully cooked, remove from heat, strain it and run a little cold water over the top to cool it down. Set aside to drain thoroughly.
*By cooking farro in broth, veggie or chicken, it adds extra flavor to eat bite.
Prep the veggies
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While the farro is cooking, slice the avocado and coat it in apple cider vinegar to keep it from browning, add pinch of salt or pepper. Slice the shallot. Chop any fresh herbs, like chives or parsley if desired.
Cook the shallot
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In a small saucepan with olive oil, cook the shallots on medium heat to soften them and mellow out their flavor. Set aside when translucent or slightly browned. Season with salt and pepper if desired.
Toast the walnuts
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In the same saucepan with a little more olive oil, lightly toast the walnuts on medium heat for about 1 minute. Add the cinnamon and season with a pinch of salt and pepper.
Assemble the salad
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Add the cooled farro, avocado, spiced walnuts, arugula, pickled rhubarb, and goat cheese to a bowl. Drizzle with pickled rhubarb brine, olive oil, salt, and pepper, to taste. Toss. Top with fresh herbs or more cheese if desired.
Recipe Notes
Quick recipe for pickled rhubarb can be found here. Pickle your rhubarb before making the salad.
Serving and storing instructions
This salad is best when made and eaten the same day. If you'd like to prep it a day ahead of time, omit the avocado, cheese, and salad greens until you're ready to serve it. It's best if eaten within 24 hours of being made.
Add any additional protein you'd like. This salad would be great with chicken, pork, marinated tofu, or seared steak.