Ingredients

The following ingredients have 4 Servings
  • 1 cup farro
  • Kosher salt and black pepper
  • 1 pound large shrimp (peeled and deveined)
  • 5 ounces baby kale blend or other salad greens
  • 1 cup blueberries
  • 1 ½ cup cooked beets (cut into quarters)
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons toasted pecans or spiced pecans
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 ½ tablespoons extra virgin olive oil
  • Kosher salt and black pepper

Instruction

  • Place the farro, 3 cups water and a pinch of salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Drain the farro and set aside.
  • Heat a grill pan over medium high heat and spray with cooking spray. Season the shrimp with a pinch of salt and pepper and add them to the grill. Cook about 3 minutes on each side until opaque. Remove from grill.
  • To make the dressing, whisk the lemon juice, mustard, maple syrup, and olive oil together in a bowl. Season the dressing with a pinch of salt and pepper.
  • To assemble the salad, toss the cooked farro, salad greens, blueberries, and beets together in a large bowl with the dressing. Top the salad with the grilled shrimp, feta, and pecans.