Broccoli Salad with Farro Recipe
A salad with plenty of texture and flavor, one of my new salads loves is this healthy Charred Broccoli Salad with Farro, Chickpeas, and Almonds.
Servings: 4 Servings
Calories: 328kcal
Ingredients
- 1 cup farro uncooked
- 2 cups vegetable stock or water
- ¼ cup sliced almonds
- 2 cups broccoli florets about 1 head
- 2 tablespoons olive oil
- 2 garlic cloves thinly sliced
- 3 scallions sliced on the diagonal
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cucumber diced
- ¼ cup Parmesan cheese
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Balsamic Vinaigrette
- ¾ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- Salt and freshly ground pepper
Instructions
- Cook farro, according to package directions using chicken or vegetable stock, and cool slightly.
- Meanwhile, in a non-stick skillet, add sliced almonds and toast for a few minutes until they begin to brown. Remove from skillet.
- Add olive oil and sliced garlic to the skillet. Sautee until garlic is brown, remove from skillet and discard. Then add broccoli florets and pan sear until the broccoli turns bright green and is brown in spots. Salt and pepper to taste.
- Whisk together ingredients for Balsamic Vinaigrette.
- Add all ingredients into a serving bowl, toss with balsamic vinaigrette. Salt and pepper to taste.
Notes
- Dressing: This will make about 1 cup of dressing, which is great for leftovers or tossing with greens for other meals. It will keep in the refrigerator for 3-5 days.
Nutrition
Calories: 328kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 596mg | Potassium: 425mg | Fiber: 10g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 47mg | Calcium: 144mg | Iron: 2mg