Ingredients

The following ingredients have 12 Servings
  • 1 cup chopped red onion
  • 4 cups low-sodium vegetable broth
  • 2 cups pearled farro
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • 4½ teaspoons pure maple syrup
  • 1 tablespoon chopped fresh oregano
  • 4 cups fresh baby spinach
  • 2 cups fresh blueberries
  • 1 fennel bulb, trimmed, halved, cored, and very thinly sliced
  • ½ cup sliced scallions (green onions)
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup sliced almonds, toasted

Instruction

  • In a large saucepan cook red onion over medium 2 to 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add broth and farro. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until farro is soft but still chewy in the center. Reserve ⅔ cup of the cooking liquid. Drain the remaining liquid. Rinse farro with cold water; drain. Let cool.
  • Meanwhile, for dressing, in a small bowl combine the reserved cooking liquid and the next four ingredients (through oregano). Toss half the dressing with the farro.
  • In an extra-large bowl combine farro mixture, spinach, blueberries, fennel, and scallions. Pour remaining dressing over salad; toss to coat. Season with salt and pepper. Sprinkle with almonds.