I don’t know about you all, but I get a little sick of reading the typical articles about how to stay healthy at school. Of course, it’s always important to drink lots of water, gear yourself toward whole grains, and avoid processed foods. But instead of the typical list of what to do/not to do to stay healthy and fit, I thought I’d give you guys a fast, easy recipe that you can store in your fridge for the chilly fall days to come. Farro is a whole grain (and a great alternative to pasta) that’s satisfying and full of fiber, iron and protein to keep you full and focused. All of these ingredients can be found at Whole Foods.
Farro Salad
Salad ingredients:
1 lb farro, cooked al dente
1 lb of grilled chicken (I like to marinate overnight in garlic, lemon, olive oil, crushed red pepper and herbs) sliced
8 endives, sliced 3/4” thick
1 pint of cherry or grape tomatoes, sliced in halves
1/3 cup of basil, chiffonade
1/4 cup chopped parsley
1/2 cup toasted pine nuts
Salad prep:
Combine 4 cups water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool. Toss remaining ingredients to combine.
Dressing ingredients:
Olive oil
Lemon juice
Balsamic
1 clove garlic, finely chopped
Salt/pepper, to taste
(make this on the lemony/garlicky side)
5-6 Servings, best with shaved ricotta salata, either at room temperature or cold.