With the end of summer drawing near, I’ve been scrambling like mad to use up the in-season produce while I can – finding myself with an extra-large pint of strawberries in the fridge, I promptly put them to good use.
I’m a huge fan of grain salads because they allows you to hit every food group in one fell swoop. You start with a base of whole grains (any one you choose – brown rice, quinoa, buckwheat…the list goes on!) then load it up with veggies, fruit, cheeses and lean proteins of your choice. Top it off with a little healthy fat (olive oil, nuts, avocado, etc.) and you’ve hit every food group, leaving you with a balanced, satisfying meal all in one bowl.
And if you’ve never tried the fruit on salad combo – you’re missing out. You absolutely must promise me to at least give it a try. Pair it with a nice salty cheese and a crunchy nut and your tastebuds will be singing my praises, promise. I’m particularly a fan of the feta/strawberry/walnut combo. You get a little peppery spice from the arugula which is offset by the farro. Overall, it’s a dish you can’t beat.
I love it even without the added chicken (or I sometimes add chickpeas!) but my husband is a chicken man all the way.
- 1 cup farro, cooked
- 4 cups arugula
- 1 cup strawberries, halved
- 1/2 cup feta cheese
- 4 tablespoons walnuts
- 1/4 cup thinly sliced red onion
- 6 strips cooked boneless, skinless chicken breast
- Olive oil and balsamic to dress
- Layer farro on the bottom of the bowl
- Top with arugula
- Sprinkle strawberries, cheese and walnuts on top
- Top with red onion and chicken strips
- Dress, toss and serve