Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette

Add a healthy, flavorful spin to homemade vinaigrette with convenient frozen raspberries, and then toss the dressing into this nutrient-packed salad made with arugula, pistachios, farro, goat cheese, chickpeas, avocado, carrots… and raspberries!

In case you don’t have a ‘favorite’ go-to salad, I’m here to fill your salad void with a new recipe made with greens, grains, and a dressing featuring frozen red raspberries. It’s as flavorful as it is gorgeous! {I created this recipe in partnership with the National Processed Raspberry Council. I was compensated for my work, and all ideas are my own.}

Frozen raspberries are available year round. I use them all the time in smoothies and smoothie bowls, and since they’re so versatile, they also work wonders in desserts, sauces, and yes, even salads and salad dressings.

Fruit in a salad made with greens, a whole grain, nuts, beans, and cheese? Yes please!

My vinaigrette recipe is simple. Just thaw a cup of frozen raspberries and blend together with lemon juice, olive oil, maple syrup, Dijon mustard, salt, and pepper.

Besides the naturally sweet, slightly tart flavor of frozen raspberries, they’re a powerhouse of great nutrition. One cup has just 73 calories, 6 grams of naturally-occurring sugar and an impressive 9 grams of fiber.

Compared to other berries, raspberries are one of the lowest in natural sugar content and have more fiber than any other berry.

4.7 from 3 reviews

Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette

 

Author: Liz

Nutrition Information

• Serves: 4

• Serving size: ¼th salad with dressing
• Calories: 340

• Fat: 17g
• Saturated fat: 4g
• Carbohydrates: 38g
• Sodium: 250mg
• Fiber: 9g
• Protein: 11g

Recipe type: Salad

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Are you and your family bored with the same 'ol green salad night after night and day after day? Shake things up with this flavor-filled salad combo of peppery arugula, hearty farro, creamy goat cheese, crunchy pistachios, luscious avocados, carrots, chickpeas -- one of my favorite pulses --and fiber-filled frozen raspberries.

Ingredients

• 1¼ cups frozen raspberries, thawed, divided
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoon pure maple syrup
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• A few cranks of freshly ground black pepper
• 4 packed cups arugula
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cooked farro
• 1 medium carrot, shredded on the large holes of a box grater
• ½ ripe avocado, cut into thin slices
• 2 ounces goat cheese, crumbled
• ¼ cup roasted shelled pistachios
• Zest of half a lemon, optional

Instructions

1. To make the vinaigrette, place 1 cup of the raspberries in a mini food processor or blender and blend until pureed. Add the olive oil, lemon juice, maple syrup, mustard, salt, and pepper and blend until well combined. Season with additional salt and pepper to taste. Set aside.
2. Arrange the arugula, chickpeas, farro, carrot, avocado, goat cheese, pistachios, lemon zest as desired, and the remaining raspberries in a large bowl and toss gently to combine.
3. Drizzle with the vinaigrette and toss or serve with the dressing on the side.

Notes

Each delicious serving has 60% vitamin A, 35% vitamin C, 10% calcium, and 10% iron. The dressing yields about ⅔ cup.

3.5.3226

Do you have a favorite recipe featuring frozen raspberries? Tell me about it.