Today’s weather is a little reminder that fall is just around the corner. It is crisp and cool, just the opportunity to pull out my sweaters and slippers. I love summer in Michigan, but fall has a very special place in my heart. I’ll admit, I am here with open arms ready to embrace the changing of seasons. Anyone else?!
Before the summer days come to a close, I wanted to share a recipe that has been a hit this summer. I am a recipe gal. I love to find and follow recipes, but this one I randomly put together a year ago and it made it’s debut again this year. This is a recipe that I have made for summer BBQ’s with friends and family vacation dinners. People have been asking for this recipe, so it was about time for me to write it up to share with you all.
This Farro Broccoli Slaw Salad is a great side dish or can serve as a stand alone meal. I love having it in my fridge during the week when I want something that is quick, healthy, and filling for lunch. Another bonus: it gets better with time 🙂
- 1 cup cooked farro
- 1 1/2 cup water
- 1 1/2 cup vegetable broth
- 1 bag of organic broccoli slaw
- 1 bag frozen edamame
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- feta based on your preference
- salt and pepper to taste
- 1 tsp. fresh lemon juice
- 2 tsp. honey
- 2 Tbs. olive oil
- 2 Tbs. white wine vinegar
- Make the 1 cup of farro according to the instructions on the package. Use a combination of water and vegetable broth. Allow the farro to cool and come to room temperature. You may place in the fridge to cool the farro after it is cooked or cook the farro a day ahead so you can make the salad quickly.
- Prepare edamame based on the instructions given on the package. If it requires you to heat the edamame, allow for it to cool.
- Toast the almonds in a toaster oven or on the stove in a saucepan. Almonds should smell nutty and be light brown in color. Be sure not to overcook/burn! Allow to cool.
- Combine ingredients for the vinaigrette in a small bowl. Set aside.
- Once the farro has cooled completely, add the broccoli slaw, edamame, toasted almonds, dried cranberries. Toss thoroughly.
- Add feta, salt, pepper , and lemon-honey vinaigrette based on your taste. Toss lightly, try not to over-toss so the feta does not crumble too much.
**This recipe will make a large portion to feed a group of about 6-8 adults as a side. You may adjust portions accordingly.