Blackberry, Farro and Arugula Salad

Fork Knife Swoon

Ready in: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Vegetarian
Very Popular

Ingredients

  • 2 tbsp good-quality aged balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • 3 cups arugula
    Produce
  • 1 pint fresh blackberries
    Produce
  • 2 tbsp crumbled blue cheese (I used gorgonzola)
    Cheese
  • 1-1/2 cups cooked farro
    Pasta and Rice;Ethnic Foods;Health Foods
  • 1 tbsp fresh parsley, chopped
    Produce;Spices and Seasonings
  • kosher salt and freshly-ground black pepper, to taste
    Spices and Seasonings
  • 4-5 tbsp extra-virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 1 shallot, finely minced
    Produce
  • 1 tsp sugar
    Baking

Steps

  • Heat 1 tbsp of the olive oil over medium heat until just shimmering.
  • Add the shallots and cook for a minute or two until the shallots just begin to soften.
  • Add the balsamic vinegar, sugar and half of the blackberries, and cook for two to three minutes, stirring occasionally.
  • Add the blackberry mixture to a food processor, and blend until smooth. With the motor running, add the remaining olive oil, a tablespoon at a time until the vinaigrette reaches the desired consistency. Season with salt and pepper, to taste. Strain through a fine-mesh sieve and let cool to room temperature.Toss the farro with the arugula, parsley, blue cheese and remaining blackberries.
  • Drizzle the salads with the blackberry vinaigrette, coating lightly, to taste.
  • Serve immediately.

Nutrition

  • Calories: 254.95  cal  (12.75%)
  • Fat: 15.87  g  (24.42%)
  • Saturated Fat: 2.65  g  (16.59%)
  • Carbohydrates: 26.6  g  (8.87%)
  • Sugar: 8.95  g  (9.95%)
  • Cholesterol: 2.63  mg  (0.88%)
  • Sodium: 252.44  mg  (10.98%)
  • Protein: 3.89  g  (7.78%)
  • Vitamin K: 64.17  µg  (61.11%)
  • Manganese: 0.95  mg  (47.25%)
  • Vitamin C: 28.86  mg  (34.98%)
  • Fiber: 8.23  g  (32.93%)
  • Vitamin E: 3.48  mg  (23.2%)
  • Vitamin A: 718.83  IU  (14.38%)
  • Folate: 55.23  µg  (13.81%)
  • Copper: 0.26  mg  (12.92%)
  • Magnesium: 42.9  mg  (10.73%)
  • Iron: 1.76  mg  (9.76%)
  • Potassium: 327.75  mg  (9.36%)
  • Calcium: 87.16  mg  (8.72%)
  • Vitamin B3: 1.68  mg  (8.4%)
  • Zinc: 1.15  mg  (7.7%)
  • Phosphorus: 74.39  mg  (7.44%)
  • Selenium: 4.48  µg  (6.41%)
  • Vitamin B6: 0.12  mg  (5.99%)
  • Vitamin B5: 0.53  mg  (5.27%)
  • Vitamin B2: 0.08  mg  (4.93%)
  • Vitamin B1: 0.07  mg  (4.56%)

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